Spiced Lamb & Coconut Pilaf
Indulge in the aromatic flavors of this Thai-inspired lamb curry rice dish. Succulent minced lamb is stir-fried with fragrant curry paste, then simmered gently with fluffy basmati rice, creating a comforting and satisfying meal. The addition of coconut milk adds richness, while the burst of peas and zesty lemon wedges provide a refreshing balance that will have your taste buds dancing with delight. Garnish with fresh coriander leaves for a final touch of vibrant color and flavor. This one-pot wonder is sure to become a favorite in your recipe collection.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 709 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 79 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.21 milligram of sodium
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