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Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-Free

  • 1 tbsp oil
  • 2 onion, finely chopped
  • 500 grams lean minced lamb
  • 350 grams basmati rice
  • 2 tbsp green thai curry paste or amount to taste
  • 300 ml hot chicken stock
  • 400 ml light coconut milk
  • 140 grams frozen peas
  • 1 lemon cut into wedges
  • 1 coriander leaves to garnish

How to Make Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Heat the oil in a pan and cook the onion for 5 minutes until soft
  • Step 2
  • Add the lamb and brown off, then stir in the rice, curry paste, stock and coconut milk
  • Step 3
  • Bring to the boil then simmer gently for 10 minutes until the rice is tender and the liquid is almost completely absorbed
  • Step 4
  • Stir in the peas and cook a further 3 minutes
  • Step 5
  • To serve, sprinkle over some coriander garnish and give everyone a lemon quarter to squeeze over
  • Step 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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