How to Make Any-night-of-the-week Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to 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 favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must 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 cook it.

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

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

Steps 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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