Lamb Pepper Fry
Boneless lamb pieces, slow-cooked and pan fried with potatoes in a spicy pepper masala.
Yorkshire Dales Lamb (leg/shoulder, Boneless, Trimmed & Diced), Potato, Onion, Water, Tomatoes, Rapeseed Oil, Sesame Oil, Red Peppers, Coconut Milk (Nuts), Yellow Peppers, Red Chilli, Coriander Seeds, Ginger, Garlic, Salt, Green Peppers, Spring Onion, Coriander Leaves, Ground Black Pepper, Curry Leaves, Garam Masala, Fennel Seeds, Mustard Seeds, Chilli Powder, Green Chilli, 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)||3.3|
|of which sugars (g)||1.6|
|Vitamin K (μg)||6.2|
MICROWAVE (900W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 5 minutes. Cut-open film, sprinkle 2 tablespoons of water & gently mix. 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, sprinkle 2 tablespoons of water and mix gently. Re-cover and heat further 15 to 20 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 (500g)