Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special 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 little bit tasty. This will be really delicious.

Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. 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 it.

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

1. Prepare 1 tbsp oil
2. Take 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. Prepare 300 ml hot chicken stock
7. Prepare 400 ml light coconut milk
8. Prepare 140 grams frozen peas
9. Take 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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