Spiced lamb & coconut pilaf
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 3.8 out of 5.29 ratingsRate
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Give mince a makeover with this fragrant, low-cost rice dish
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Indian spiced greens
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Ingredients
Nutrition
Units:
MetricUS
-
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
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400g can reduced-fat coconut milk
-
140g frozen peas
-
1 lemon
cut into wedges
-
handful coriander
leaves
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Nutrition: per serving
-
kcal709
-
fat31g
-
saturates18g
-
carbs79g
-
sugars5g
-
fibre4g
-
protein36g
-
salt1.21g
low
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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.
Recipe from Good Food magazine, September 2010
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A star rating of 3.8 out of 5.29 ratings
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