Delicious, all intogether meal, easy for family not too hot and spicy.
All ingredients easy to have in pantry/fridge - especially ready prepared garlic and ginger (time savers indeed),.
Great as leftovers for lunches or for hungry teenagers.
Easy Lamb Biriyani
Biriyani is a popular Indian rice dish that often incorporates meat or chicken. This ‘cheat’s’ version turns cheating into a virtue!
Prep time:
Cook time:
Serves:
6
Ingredients
- 500-600 g lean lamb steaks, diced
- 1/4 cup Lea & Perrins Worcestershire Sauce
- 2-3 Tbsp oil
- 1 onion, sliced and cooked in oil until crispy (optional)
- 2 tsp crushed garlic
- 2 tsp minced ginger
- 1 tsp ground tumeric
- 5-6 cups cooked long grain rice
- 400g Wattie's Indian Style Tomatoes
- 1/4 cup chopped fresh parsley or coriander
-
Topping
- 1/4 cup chopped fresh parsley or coriander
- 2 tomatoes, chopped
- 1 onion, sliced and cooked in oil untill crispy (optional)
Method
1. Toss the lamb in the Lea and Perrins Worcestershire Sauce and leave to marinate for 2-3 minutes.
2. Heat the oil in a large flame-proof casserole dish and quickly brown the lamb. This may be best done in two batches.
3. Add the diced onion, garlic and ginger and continue to cook a further 3 minutes. Stir in the turmeric and Wattie’s Indian StyleTomatoes .
4. Pile the rice on top. Cover and transfer to a 180°C oven for 30-35 minutes until steaming hot. Carefully turn upside down on a large platter to serve garnished with the toppings.
