Recipe of Mario Batali Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. One of my favorites. For mine, I will 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 foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have 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. Prepare 2 onion, finely chopped
3. Make ready 500 grams lean minced lamb
4. Take 350 grams basmati rice
5. Take 2 tbsp green thai curry paste or amount to taste
6. Take 300 ml hot chicken stock
7. Get 400 ml light coconut milk
8. Get 140 grams frozen peas
9. Prepare 1 lemon cut into wedges
10. Get 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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