Recipe of Ultimate Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook vickys spiced lamb & coconut pilaf, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:

1. Prepare 1 tbsp oil
2. Get 2 onion, finely chopped
3. Get 500 grams lean minced lamb
4. Prepare 350 grams basmati rice
5. Prepare 2 tbsp green thai curry paste or amount to taste
6. Make ready 300 ml hot chicken stock
7. Take 400 ml light coconut milk
8. Get 140 grams frozen peas
9. Get 1 lemon cut into wedges
10. Make ready 1 coriander leaves to garnish

Instructions to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:

1. Heat the oil in a pan and cook the onion for 5 minutes until soft
2. Add the lamb and brown off, then stir in the rice, curry paste, stock and coconut milk
3. Bring to the boil then simmer gently for 10 minutes until the rice is tender and the liquid is almost completely absorbed
4. Stir in the peas and cook a further 3 minutes
5. To serve, sprinkle over some coriander garnish and give everyone a lemon quarter to squeeze over
6. 2 tbsp of thai green curry paste gives a mild flavoured finish. Feel free to use more or use a hotter curry paste

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