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Spiced lamb & coconut pilaf

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 709
  • Carbohydrates 79
  • Saturated Fat 18
  • Sugar 5
  • Protein 36
  • Fat 31
  • Fibre 4
  • Salt 1.21

Nutrition per serving

  • Calories 709
  • Carbohydrates 79
  • Saturated Fat 18
  • Sugar 5
  • Protein 36
  • Fat 31
  • Fibre 4
  • Salt 1.21

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

  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.

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