Kashmiri Lamb Meatball Curry
Yorkshire lamb meatballs slow-cooked with yoghurt and mild, aromatic spices and saffron. Traditional Kashmiri Gushtaba is a delicacy served at ceremonies.
I’ve given traditional gushtaba meatballs a twist, for a melt-in-the-mouth texture. My grand kids love this mild curry. – Chef Akila.
Water, Yorkshire Dales Lamb mince, Onion, Yogurt (Milk), Coconut, Roasted Chickpeas, Cold-pressed Rapeseed Oil, Fennel Seeds, Ginger, Garlic, Ground Cumin, Chilli Powder, Homemade Butter Ghee (Milk), Ground Coriander, Coriander Leaves, Green Chilli, Cinnamon, Fenugreek Leaves, Bay Leaf, Black Cardamom, Mint, Cardamom, Sea Salt, Saffron, Cloves.
ALLERGEN ADVICE: 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.
Samples of all our items are lab tested and certified Gluten Free.
|of which saturates (g)||3.1|
|of which sugars (g)||1.0|
|Vitamin K (μg)||2.9|
Always ensure food is piping hot before serving. Adjust consistency & seasoning if required.
MICROWAVE (850W): From frozen, pierce film & microwave on high power for 4 minutes (640g) or 3 minutes (320g). Peal film, stir, re-cover and cook for 3 minutes (640g) or 2 minutes (320g). Rest for 2 minutes before serving. Appliances vary, adjust timing accordingly.
HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Serves 1 (320g)
Serves 2 (640g)