Kari Soru

Spiced lamb mince, cooked with par-boiled rice, chillies & a touch of home made ghee. Tamil village recipe.


Water, Lean Yorkshire Lamb Mince, Onion, Par Boiled Rice, Tomatoes, Coconut, Cold-Pressed, Extra Virgin Rapeseed Oil, Fennel Seeds, Chilli Powder, Ginger, Garlic, Poppy Seed, Ground Coriander, Coriander Leaves, Salt, Green Chilli, Garam Masala, Black Pepper, Butter Ghee (Milk), Cumin Seeds, Curry Leaves.

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.


Name per 100g
Energy (kJ) 808.6
Energy (kcal) 193.7
Fat (g) 9.6
of which saturates (g) 3.9
Carbohydrate (g) 20.6
of which sugars (g) 2.0
Protein (g) 7.6
Salt (g) 0.37
Vitamin K (μg) 4.7

Heating Instructions


Always ensure food is piping hot before serving. Adjust consistency & seasoning if required. May contain whole ingredients.

MICROWAVE (850W): From frozen, pierce film & microwave on high power for 4 minutes (550g). Peal film, stir, re-cover and cook for 3 minutes (550g). Rest for 2 minute and gently fluff-up with fork before serving. Appliances vary, adjust timing accordingly.

Serves 1 (320g)


Serves 2 (550g)