Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little 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 well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must 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 that.
The ingredients needed to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
- Get 1 tbsp oil
- Make ready 2 onion, finely chopped
- Prepare 500 grams lean minced lamb
- Get 350 grams basmati rice
- Take 2 tbsp green thai curry paste or amount to taste
- Make ready 300 ml hot chicken stock
- Prepare 400 ml light coconut milk
- Prepare 140 grams frozen peas
- Make ready 1 lemon cut into wedges
- Take 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:
- 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
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