Lamb Pepper Fry

Boneless lamb pieces, slow-cooked and pan fried with potatoes in a spicy pepper masala.

Ingredients

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.

Nutrition

Name per 100g
Energy (kJ) 640.3
Energy (kcal) 153.7
Fat (g) 11.2
of which saturates (g) 3.3
Carbohydrate (g) 7.7
of which sugars (g) 1.6
Protein (g) 7.0
Salt (g) 0.89
Vitamin K (μg) 6.2

Heating Instructions

HEATING INSTRUCTIONS
Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust if required.

MICROWAVE (900W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 5 minutes. Cut-open film, sprinkle 2 tablespoons of water and stir gently. Re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.

OVEN: From Frozen

Oven: 190°C, Fan: 170°C, Gas: Gas Mark 5
Time 35-40 mins

Preheat oven. Remove sleeve and pierce film. Place on a baking tray in centre of oven. Open after 20 mins, sprinkle 2 tablespoons of water and mix gently. Re-cover and heat until piping hot.

Stand for 2 minutes, gently stir, check seasoning and serve.

APPLIANCES VARY. ADJUST TIMING ACCORDINGLY. TAKE CARE NOT TO OVERHEAT AS IT MAY DRY THE DISH OUT.

HOB: From frozen, gently heat in a suitable pan with about 3 tablespoons of water until thoroughly hot. Adjust consistency and seasoning if required.

Serves 2 (500g)

£10