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We hope you got insight from reading it, now let’s go back to vickys spiced lamb & coconut pilaf, gf df ef sf nf recipe. You can cook vickys spiced lamb & coconut pilaf, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
- Prepare 1 tbsp of oil.
- Use 2 of onion, finely chopped.
- Take 500 grams of lean minced lamb.
- Get 350 grams of basmati rice.
- Take 2 tbsp of green thai curry paste or amount to taste.
- You need 300 ml of hot chicken stock.
- Provide 400 ml of light coconut milk.
- Provide 140 grams of frozen peas.
- You need 1 of lemon cut into wedges.
- Prepare 1 of coriander leaves to garnish.
Steps to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
- Heat the oil in a pan and cook the onion for 5 minutes until soft.
- Add the lamb and brown off, then stir in the rice, curry paste, stock and coconut milk.
- Bring to the boil then simmer gently for 10 minutes until the rice is tender and the liquid is almost completely absorbed.
- Stir in the peas and cook a further 3 minutes.
- To serve, sprinkle over some coriander garnish and give everyone a lemon quarter to squeeze over.
- 2 tbsp of thai green curry paste gives a mild flavoured finish. Feel free to use more or use a hotter curry paste.
You will find baharat in Middle Eastern grocery stores and at quality spice merchants. Lamb is probably not the most popular meat around. Its lack of widespread appeal may be because generations of people raised on chicken tenders are unaccustomed to its intense meatiness. Beautifully spiced Moroccan Lamb Meatballs served with a Minted Yoghurt Sauce. These juicy lamb meatballs are loaded with Middle Eastern flavours.
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