Spiced lamb & coconut pilaf

Spiced lamb & coconut pilaf

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Give mince a makeover with this fragrant, low-cost rice dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
709
protein
36g
carbs
79g
fat
31g
saturates
18g
fibre
4g
sugar
5g
salt
1.21g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 500g lean minced lamb
  • 350g basmati rice
  • 2 tbsp Thai green curry paste (or any other curry paste)
  • 300ml hot chicken stock
  • 400g can reduced-fat coconut milk
  • 140g frozen peas
  • 1 lemon, cut into wedges
  • handful coriander leaves

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a pan and cook the onion for 3-5 mins until soft. Add the lamb and stir-fry for 5-7 mins until brown.
  2. Stir in the rice, curry paste, stock and coconut milk. Bring to the boil, then turn down the heat and simmer very gently for 10-12 mins until the rice is tender and the liquid has mostly been absorbed. Stir in the peas, cook for 2 mins more, then squeeze over the lemon, sprinkle over the coriander and serve.

Recipe from Good Food magazine, September 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
annajumps's picture

Dead easy to make although i needed to add in more liquid than was in the recipe.

The kids really liked it but we grownups found it a bit bland. Would highly recommend adding some extras to pep it up e.g toasted flaked almonds, coriander, fresh chilli, pomegranate seeds.

emmapr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a massive hit in our house. I only ever use the Mae Ploy Thai curry pastes and a couple of teaspoons is all you need. I fried the onion, added garlic then added the curry paste and fried it off for a bit. The mince was added once the paste was fragrant. Once the stock and coconut milk had come to the boil I then put in a pre heated oven for about 30 minutes. Added the peas for 5 mins, then removed the lid for 5 mins to let the rice crisp up a bit. Delicious! Extra lemon on the plate also really complimented it.

gillbaillie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Will definitely NOT be making this again! Very bland so used the whole jar of paste which improved it, but was still awful.

nkkingston's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Rice took longer to cook than suggested, and I threw in a chilli for a big of extra bite. Really enjoyed it.

fanatic_friend's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I find the rice takes longer to cook here as it doesn't absorb the liquid as well as when you boil rice in water. It seems to take more like 20-25 minutes. The frozen peas also take longer than 2 minutes (more like 5-10).

lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Less good than the ingredients suggested. Used lamb stock instead of chicken and husband's killer chilli oil but still found the result strangely dull.

thecherub's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It was ok. I had some good curry paste which helped but the dish still seemed to be missing something. We did however eat the whole lot but it's not something I would rush to make again. Also the rice did require more liquid and a longer cooking time. Was not very healthy either, if Im going to be unhealthy I want to really enjoy it!!!

gordge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

have made this lots of times- always comes out nicely and we all really enjoy it!

irenemorrill's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used pork mince instead, spice was perfect, had to add more water while cooking, a bit like risotto you can't leave it. will definately repeat it, easy taty midweek meal!!!

vonnie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I certainly didn't find this recipe bland (I used a paste made by a well known manufacturer beginning with B), but I did find it underwhelming.
It tasted ok, and was quick and easy to make - although it did require more liquid than stated to cook the rice thoroughly - but the lamb got lost in all the rice and wasn't really noticable, flavour or texture wise.
I won't make it again in it's original form, but I will try it with chicken and a bit less rice and see how that goes.

hayleyjj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make and very tasty, good leftover the next day to :)

barney123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, easy, inexpensive, quick.

Cooked the rice a little longer and added a splash more water to stop it drying out and a little less coconut milk so not so sweet.

Also used red thai curry paste as I didn't have green.

vickyhoughton's picture

I didn't find this a very attractive dish, but as I enjoy coconut, it was very tasty. With a few slices of lemon, it really set it off.

christophpi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really quick and easy midweek supper - the comments that mention it not being spicy enough must be using a really bland curry paste. With a decent thai green paste its delicious!

browste1's picture

We also thought it a little bland though pleasant taste. It needs something extra to live up to its name, I'd added double the paste. But you could try an additional blend of Thai spices or middle eastern to be more authentic.

I didn't have any coconut milk so I added a pack of ready cooked steamed coconut rice instead with some milk, once the mince had partly cooked. A bit of a cheat but it worked well enough.

sisterbliss's picture

I love this, it turned out really well. Used Thai green curry paste & the lamb mince gave it a nice rich flavour. I had to cook the rice for longer than stated to soften it up, but everyone loved it. Will definately make this again!

butcher's picture
  • 1
  • 2
  • 3
  • 4
  • 5

like others rice not cooked after initial time so added more stock- but big hit with little ones as not too spicy. When I made it second time covered the pan whilst simmering after adding quarter pint more stock and rice cooked fine- sprinkled chilli over adult servings for more spice. Will definitely cook again as suits all ages.

agirliegirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

followed this to the letter but after water was absorbed the rice was still hard and crunchy, added more stock and even more curry paste but it just ended up bland and almost like a savoury rice pudding was not impressed.

alisonpatel's picture

Agree with Pelupi, a couple of chillies would spice it up a little and maybe not so much coconut milk, but it went down well in our house and a really quick and easy one pot dish.

pelupi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Bit bland for my taste but qick and easy

Questions

Tips