Spiced lamb & coconut pilaf

• olive oil↗1 tbsp tbsp
• onion↗1 1

  finely chopped

• lean minced lamb500g g
• basmati rice↗350g g
• Thai green curry paste↗2 tbsp tbsp

  (or any other curry paste)

• hot chicken stock↗300ml ml
• can reduced-fat coconut milk↗400g g
• frozen peas↗140g g
• lemon↗1 1

  cut into wedges

• handful coriander

  leaves

Step-by-step instructions

1. 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. 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.