Spiced lamb & coconut pilaf
Give mince a makeover with this fragrant, low-cost rice dish
- Prep: 5 mins
Cook: 25 mins
- Serves 4
- Easy
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
-
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.
-
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.
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