Spiced lamb & coconut pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
Method
- STEP 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.
- STEP 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.
