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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2010

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A star rating of 3.8 out of 5.29 ratings
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