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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have 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. Take 1 tbsp oil
  2. Get 2 onion, finely chopped
  3. Make ready 500 grams lean minced lamb
  4. Prepare 350 grams basmati rice
  5. Get 2 tbsp green thai curry paste or amount to taste
  6. Get 300 ml hot chicken stock
  7. Get 400 ml light coconut milk
  8. Take 140 grams frozen peas
  9. Get 1 lemon cut into wedges
  10. Take 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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