Coconut Lamb Rice
A creamy, warming one-pot wonder that’s built for busy weeknights. By using my 'fast-track' sliced lamb method, this dish delivers deep, soulful flavour in a fraction of the time. It’s a nutritionally balanced, kid-approved meal that’s easy on the budget and even easier on the washing up. Truly a recipe my family actually eats!
Ingredients
- 2.5 cups Basmati rice
- 400 g sliced lamb
- 1/2 Brown onion diced
- 1/2 cup frozen green peas
- 1/2 cup cubbed carrot
- 1/2 cup chopped tomato
- 1 can coconut cream
- 1 cup water
- 2 tsp curry powder (mild)
- 1 tsp black pepper crushed
- 1 tsp salt (to taste)
- 2 bay leaf
- 1/2 tsp Turmeric powder
- 4 Cloves
- 1 tsp Vinegar
- 1 tsp cumin seeds
Instructions
Sauté the Base
- Heat a splash of oil in your pot. Toss in your diced onion and cumin seeds. Sauté them together until the onions are soft and the cumin smells amazing.
The Spices & Lamb
- Add your thinly sliced lamb along with the rest of the flavor squad: curry powder, turmeric, salt, vinegar, black pepper, cloves, and the bay leaf. Stir it all together and cook for about 3–4 minutes. This lets the spices really coat the lamb and starts the cooking process.
Add the Veggies
- Toss in your diced tomato and diced carrots. Give it a good mix so all those veggies get a bit of that spicy lamb goodness.
The Rice & Coconut Cream
- Add your washed rice into the pot, followed by the coconut cream and the water. Give it one good stir to make sure everything is combined.
The Low & Slow Simmer
- Turn your heat down to low, pop the lid on tight, and let it cook until the rice is perfectly tender and has soaked up all that creamy liquid. (Since we sliced the lamb thin, it will be soft and ready at the same time as the rice!)
The Final Touch
- Lastly, stir in your frozen peas. Put the lid back on for just one more minute—the heat from the rice will warm the peas through while keeping them bright green.
Serve!
- Take out the bay leaf and cloves if you spot them, and serve it up. Dinner is done!