Grandma’s Lamb Curry
Yorkshire farmed tender lamb pieces, slow-cooked with freshly ground spices, tomatoes and coconut. Our best-seller.
My grandma’s recipe for slow-cooking pairs perfectly with lean Yorkshire lamb.
Grandma used to roast and grind fresh spices each time and I still follow her methods. – Chef Akila.
Water, Yorkshire Dales Lamb (leg/shoulder, Boneless, Trimmed & Diced), Onion, Tomatoes, Ground Coriander, Coconut, Chilli Powder, Rapeseed Oil, Butter Ghee (Milk), Ginger, Garlic, Salt, Fennel Seeds, Curry Leaves, Coriander Leaves, Green Chilli, Coconut Oil, mustard Seeds, Mint, Black Pepper, Garam Masala, Turmeric.
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
|of which saturates (g)||4.3|
|of which sugars (g)||1.0|
|Vitamin K (μg)||3.6|
Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust if required. Reduce heating time if defrosted.
MICROWAVE (900W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 5 minutes. Cut-open film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
OVEN: Cook from Frozen. Time: 40-45 minutes.
Electric: 190°C, Fan: 170°C, Gas: Gas Mark 5. Preheat oven.
Remove sleeve and pierce film. Place on a baking tray in centre of oven and heat for 25 minutes. Cut film open and mix gently. Re-cover and heat further 20 to 25 minutes. Stand for 2 minutes, gently stir, check seasoning and serve.
HOB: From frozen, gently heat in a suitable pan with about 3 tablespoons of water until thoroughly hot. Adjust consistency and seasoning if required.
APPLIANCES VARY, ADJUST TIMING ACCORDINGLY. DO NOT OVERHEAT.
Serves 2 (550g)