Give mince a makeover with this fragrant, low-cost rice dish
Prep:5 mins Cook:25 mins
Nutrition per serving
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
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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