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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

1. Take 1 tbsp oil
2. Prepare 2 onion, finely chopped
3. Take 500 grams lean minced lamb
4. Take 350 grams basmati rice
5. Get 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. Get 140 grams frozen peas
9. Prepare 1 lemon cut into wedges
10. Prepare 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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