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

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We hope you got benefit from reading it, now let’s go back to vickys spiced lamb & coconut pilaf, gf df ef sf nf recipe. To cook vickys spiced lamb & coconut pilaf, gf df ef sf nf you only need 10 ingredients and 6 steps. Here is how you cook that.

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

Spray the lamb cutlets with calorie controlled cooking spray, then rub the ras-el-hanout seasoning over them. Put the couscous into a heatproof bowl and pour in the hot stock. Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan. Brown the lamb over medium-high heat with a bit of olive oil in a frying pan. Layer the ingredients in the crockpot in the order listed.

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