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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. 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 on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. 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.

When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes. This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in, from BBC Good Food magazine.

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

The ingredients needed to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
  1. Get 1 tbsp oil
  2. Make ready 2 onion, finely chopped
  3. Get 500 grams lean minced lamb
  4. Take 350 grams basmati rice
  5. Take 2 tbsp green thai curry paste or amount to taste
  6. Get 300 ml hot chicken stock
  7. Take 400 ml light coconut milk
  8. Take 140 grams frozen peas
  9. Prepare 1 lemon cut into wedges
  10. Prepare 1 coriander leaves to garnish

Serve this flavorful spiced lamb stew with rice, grits, polenta, couscous, or noodles. Your family will love the warm flavors in this easy spiced lamb stew. A combination of ginger, cinnamon, and cumin. This Spiced Lamb Flatbread is kind of like a middle-eastern pizza.

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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