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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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.

Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to 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 can achieve that.

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. Take 500 grams lean minced lamb
  4. Make ready 350 grams basmati rice
  5. Make ready 2 tbsp green thai curry paste or amount to taste
  6. Prepare 300 ml hot chicken stock
  7. Make ready 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

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.

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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