Practical Way to Preparing Yummy Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

Wishing to eat Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF a best restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with helpful procedures on cooking a Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF like a famous chef made.

We hope you got benefit from reading it, now let's go back to vickys spiced lamb & coconut pilaf, gf df ef sf nf recipe. To make vickys spiced lamb & coconut pilaf, gf df ef sf nf you only need 10 ingredients and 6 steps. Here is how you do it.

To make an unforgettable Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF, here are the components required:

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

After readying the ingridients, next you are ready to prepare your tasty Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF by following the procedures on this section:

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

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step by step to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

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