Related Searches: Vegetable Biryani
Ingredients: 1.5 tbs madras curry paste, 1 fresh long green chilli thinly sliced, 0.33 cup fresh coriander leaves, 1 tbs finely grated fresh ginger, 1 brown onion finely chopped, 2 cup salt-reduced chicken stock, 800 g ...
Ditch the takeaway with this easy take on the classic Indian rice dish. Lamb mince, brown rice, yoghurt and spices combine to create a biryani you'll love. Ingredients: 1 tbs extra virgin olive oil, 1 brown onion finely ...
The crunchy seasoned rice in this dish adds layers of flavour to the shredded lamb. Serve it up with tangy yoghurt, crunchy pistachios and fresh herbs. Ingredients: 600 g Woolworths COOK lamb shoulder with garlic & ...
... and enjoy the convenience of coming home to a hearty, warming, delicious cooked meal. Ingredients: 1.2 kg small lamb leg roast, 1 large brown onion halved, finely chopped, 5 cloves garlic crushed, 2 tbs smoked paprika, 1 ...
... , roughly chopped. Method: Combine yogurt, Moroccan seasoning and garlic in a large bowl or snap-lock bag. Add lamb; turn to coat. Cover and chill for at least 1 hour or overnight, turning occasionally. To make the salad ...
Enjoy this fragrant and aromatic lamb tagine recipe, perfect for a cosy dinner. You'll love the combination of incredible spices and tender lamb. Try it today. Ingredients: 2 cup long grain white rice steamed, 0.33 cup ...
... parsley leaves picked, finely chopped, 1 red capsicum halved, deseeded, finely chopped, 400 g leftover cooked lamb warmed, cut into 1cm pieces. Method: Place rice, coconut milk, garlic, mixed spice and ¼ cup water ...
... for 2 minutes on each side or until browned. Turn off flatplate and turn chargrill on to low. Cook lamb on flatplate, with hood closed and using indirect heat for 40 minutes, turning every 10 minutes. Transfer to a plate ...
... to soften. Heat the oil in a large pan on medium heat and cook the onion for 5 minutes, stir in the lamb mince and cinnamon and cook for 7-8 minutes until browned. Drain the cranberries. Heat half of the butter in the ...
... : 2 lemons, 1 bunch mint, 2 cloves garlic crushed, 2 tbs extra virgin olive oil, 1.5 kg half leg of lamb, 750 g baby potatoes, 500 g Macro Organic brown rice & riceberry, 60 g baby spinach leaves, 500 g frozen peas ...
... 1 tsp dried mint, 1 tsp ground cinnamon, 60 g Golden sultanas, 350 g basmati rice, 2.4 cup lamb stock hot lamb stock for the slow cooker (900ml for the traditional method), 60 g hazelnuts toasted and roughly chopped, 100 ...
... olive oil, 0.5 bunch dill chopped, 0.25 cup pepitas, 200 g solanato tomatoes halved, 2 tbs black rice, 8 lamb cutlets, 0.5 cup brown rice and quinoa mix. Method: Rinse rice mix, black rice and lentils in a sieve. Bring ...
... and grind to a fine powder. Stir in turmeric and set aside. Heat 2 tbs of the oil in a large frying pan, add lamb in batches and cook over high heat until sealed and well browned. Heat 1/4 cup of oil in the same pan over ...
... Method: Heat oil in a large frying pan over medium heat. Add onion and carrot and cook for 3 minutes. Add lamb and fry, turning occasionally until golden. Reduce heat to low. Stir in curry paste, coconut milk and 1/3 cup ...
... diced. Method: Heat oil in wok. Add onion and stir fry for 4 minutes or until cooked. Slice lamb and stir fry for 4 minutes or until cooked. Add capsicum, chilli and spring onions and packet of ready sauce for Mongolian ...
Ingredients: 1 tsp Chinese five spice, 2 tbs coriander leaves, 2 cm piece ginger sliced, 1 onion finely chopped, 12 lamb cutlets frenched, 0.5 cup Chinese rice wine, 2 tbs oyster sauce, 1 kg baby potatoes, 5 ml canola ...
... 3cm cubes, 1 red chilli. Method: Heat half the ghee or oil in a medium saucepan over medium-high heat. Add lamb in batches and cook for 3-4 minutes until well browned, adding more ghee or oil as necessary. Transfer to a ...
... heat oil in a medium frying pan over high heat. Add whole spices from meal kit and cook for 20 seconds. Add lamb and sear for 2-3 minutes or until browned. Add base sauce and simmer for 2 minutes. Reduce heat to low and ...
... . Method: Microwave rice as per packet directions. Meanwhile, heat oil in a large non-stick fry pan over high heat. Add lamb and stir fry for 2-3 minutes. Remove to a bowl. Add vegetables to the hot pan and cook for 2 ...
... and cook for 2-3 minutes. Heat a char-grill or barbeque over medium-high heat. Using a rosemary brush, baste lamb chops with remaining oil. Cook chops for 4 minutes on each side. Set aside on a plate covered loosely with ...
... to a bowl. Wipe out pan. Heat remaining oil in the same pan over high heat. Season lamb with salt and pepper. Cook lamb, in batches, for 3-4 minutes each side or until well browned and cooked to your taste. Meanwhile ...
For a one-bowl dinner that packs a punch, this flavourful pilaf tossed with chickpeas, cranberries and leftover barbecued lamb is a sure thing. Ingredients: 1 tbs vegetable oil, 1.5 cups basmati rice, 2.5 cups salt- ...
... skewers and a dollop of tahini dressing. Serve immediately with a lemon wedge and rice salad. Categories: Lamb; Rice salad; Entrees; Middle eastern; Summer; Seafood free; Spinach; Wheat free; Egg free; Gluten free; Rice ...
... , 0.5 small zucchini roughly grated, 1 tsp lime juice, 400 g chickpeas rinsed, drained, 500 g lean lamb mince, 1 small clove garlic crushed. Method: In a large bowl mix together the mince, garlic, zucchini, breadcrumbs ...
... moroccan seasoning, 400 g chickpeas drained, rinsed, 1 lemon juiced, 0.25 cup olive oil, 300 g pumpkin diced, 12 lamb mid-loin chops, 1 cup brown rice & lentils. Method: Combine 2 tbs oil, lemon juice and seasoning in a ...
Ingredients: 350 g diced lamb rump, 0.5 cup chicken stock, 450 g microwave rice basmati, 1 pkt rustic rogan josh, 1 pinch black pepper, 3 cup baby spinach leaves washed, 2 tsp vegetable oil. Method: Heat oil in a large, ...
... pan, add the spices and cook for 20 seconds. Add lamb pieces and brown lightly, add the base sauce and simmer for ... spinach and cook for 3-6 minutes or until the lamb is cooked through and spinach has wilted slightly. Take ...
Enjoy this fragrant, Indian-inspired vegan biryani salad with crunchy cashews and fresh cucumber. Whip this up as as a quick and flavoursome dinner or lunch. Ingredients: 0.33 cup extra virgin olive oil, 1 large brown ...
Ingredients: 1 tbs vegetable oil, 1 pinch salt, 1 pinch freshly ground black pepper, 1 onion finely chopped, 6 green cardamom pods lightly crushed, 2 dried bay leaves, 1 stick cinnamon halved, 1 tsp black peppercorns ...