Lamb Beliram

This is famous recipe by the legendary Chef Beliram who made this for the Maharajah of Punjab. Tender Yorkshire Dales diced lamb, slow-cooked with mild spices and creamy yoghurt. Children’s favourite.

The original recipe is full of fat, which I’ve reduced quite a bit. It still tastes deliciously creamy. Simple ingredients, but slow-cooking does the magic.– Chef Akila.


Water, Yorkshire Dales Lamb (Boneless, Trimmed & Diced), Onion, Yogurt (Milk), Cold-Pressed Rapeseed Oil, Green Chilli, Cumin Seeds, Ginger, Garlic, Ground Coriander, Chilli Powder, Sea Salt, Fenugreek Leaves, Coriander Leaves, Black Pepper.

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.


Name per 100g
Energy (kJ) 470
Energy (kcal) 113
Fat (g) 9
of which saturates (g) 3.7
Carbohydrate (g) 1.2
of which sugars (g) 1
Protein (g) 7.6
Salt (g) 0.5
Vitamin K (μg) 2.9

Heating Instructions


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 1 minute and gently stir 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)