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Chettinad Lamb Curry
£6.00 – £10.00
A classic South Indian spicy preparation – Lamb dices slow cooked in roasted spices and aromatic herbs.
Additional information
| Weight | N/A |
|---|---|
| Portion Size | Double Portion, Single Portion |
Ingredients
ALLERGY ADVICE: For Allergens, see Ingredients in BOLD.
Lamb, Onion, Water, Tomatoes, Rapeseed Oil, GINGER GARLIC PASTE (Ginger, Garlic, Rapeseed Oil), Coconut, Salt, Coconut Oil, Coriander Seeds, Fennel Seeds, Dried Red Chillies, Curry Leaves, Black Pepper, Turmeric, Cumin Seeds, Mustard Seeds, Green Cardamom, Cloves, Cinnamon Stick, Black Stone Flower, STAR ANISE, Mace.
Heating Instructions
This is a fully cooked dish. Reheat from frozen. These instructions are for guidance only.
Please adjust timings for your appliance. Overheating may cause the dish to dry out.
MICROWAVE (850W): Remove sleeve, pierce film, place on a microwavable plate and cook on full power for 6 minutes. Peal film, stir gently, re-cover and cook for another 3 minutes. Rest for 1 minute and stir gently before serving.
OVEN: 190°C/170°C fan assisted/Gas Mk 5
Remove the sleeve and piece film. Place on a baking tray in the centre of the oven and reheat for 40 minutes.
CAUTION: Steam may be released when removing the film. Once defrosted, consume within 24 hours. Do not refreeze.
Nutrition per 100g
| Name | Per 100g |
|---|---|
| Energy KCal | 165 |
| Energy KJ | 686.2 |
| Fat (g) | 11.7 |
| Sat (g) | 4.4 |
| Carb (g) | 3.7 |
| Sugars (g) | 0.0 |
| Fibre (g) | 1.7 |
| Protein (g) | 12.3 |
| Salt (g) | 1.2 |
