Recipes by Di Swann
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.