Gongura Lamb Curry
£6.00 – £10.00
Popular Andhra (South Indian state) recipe – Spicy lamb preparation with tangy, iron rich sorrel (Gongura) leaves
Double Portion, Single Portion
ALLERGY ADVICE: For Allergens, see Ingredients in BOLD.
Water, Onion, Lamb, Gongura Leaves, Coconut, Rapeseed Oil, Coconut Milk Powder(coconut Milk 79%,maltodextrin,Milk Based Sodium Caseinate, Tri Sodium Phosphate), Ginger Garlic Paste (Rapeseed Oil, Ginger, Garlic), Meat Masala (coriander, Chilli, Aniseed, Gram Dal, Turmeric, Salt, Cumin Seed, Mustard, Black Pepper, Garlic, Cinnamon, Fenugreek, Cardamom, Star Anise, Cloves, Val Chili (pimenta )), Ground Coriander, Coconut Oil, Salt, Green Chilli, Mustard Seeds, Turmeric, Green Cardamom, Cinnamon Stick, Cloves. Allergen advice. For allergens, including cereals containing gluten.
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 3 minutes and 30 seconds. peel film, stir gently, re-cover and cook for another 1-2 minutes. Rest for 1 minutes and stir gently before serving.
OVEN: 190°C/170°C fan assisted/Gas Mk 5
Remove the sleeve and pierce film. Place on a baking tray in the centre of the oven and reheat for 30minutes.
CAUTION: Steam may be released when removing the film. Once defrosted, consume within 24 hours. Do not refreeze.
Nutrition per 100g