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Railway Lamb curry
£7.00 – £10.00
Medium lamb curry cooked along with potatoes and aromatic spices, which is popular as it was served in Indian railways during the British Raj.
No Gluten
No Dairy
Additional information
| Weight | N/A |
|---|---|
| Portion Size | Double Portion, Single Portion |
Ingredients
ALLERGY ADVICE: For Allergens, see Ingredients in BOLD.
Onion, Lamb, Water, Potato, Rapeseed Oil, Tomatoes, Ginger Garlic Paste (Rapeseed Oil, Ginger, Garlic), Coconut, Salt, 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, Turmeric, Chilli Powder, Fennel Seeds, Curry Leaves, Mustard Seeds, Garam Masala Powder (Green Cardamom, Cinnamon Stick, Anise Seeds, Cloves, Black Pepper, Fennel Seeds, Bay Leaf, Nutmeg Whole, Mace Whole), Green Cardamom, Cinnamon Stick, Green Chilli, Cloves. Allergen advice. For allergens, including cereals containing gluten.
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 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
| Name | Per 100g |
|---|---|
| Energy KCal | 124 |
| Energy KJ | 517 |
| Fat (g) | 7.8 |
| Sat (g) | 2.4 |
| Carb (g) | 5.8 |
| Sugars (g) | 2.7 |
| Protien (g) | 8.3 |
| Salt (g) | 0.93 |
