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Ingredients

  • 500-600 g lean lamb steaks, diced
  • ¼ cup Lea and 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
  • 400 g Wattie's Tomatoes Indian Style
  • ¼ cup chopped fresh parsley or coriander
  • Topping

  • ¼ cup chopped fresh parsley or coriander
  • 2 fresh tomatoes, chopped
  • 1 onion, sliced and cooked in oil until crispy (optional)

Indian Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Indian Style Tomatoes are diced and blended, then seasoned for an authentic Indian flavour.

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 Style Tomatoes.

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.

Rate and Review

4 Ratings Easy Lamb Biryani


Reviews (4)


Josephine Power's Review | Rating

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.

Tina's Review | Rating

This is such a great recipe. So simple and soo tasty!! We use a cast iron wok and cover with tin foil to bake. We also sometimes make it with chicken for an alternate flavour. Definitely one of my favourites!!

Lauren's Review | Rating

This was a great and easy recipe for a quick weeknight family meal.

Brendan's Review | Rating

this was a very tasty and very easy to prepare meal. Kids loved it as well which is always a good thing.