Lamb & Spinach Curry
The famous Saag Gosht, made healthy. Diced boneless leg of Yorkshire lamb, slow-cooked with spinach and aromatic spices.
Our family favourite. Everyone asks for this curry when they dine with us. If you are to try one lamb curry – try this.– Chef Akila.
Water, Yorkshire Dales Lamb (leg/shoulder, Boneless, Trimmed & Diced), Baby Spinach, Onion, Cream (Milk), Red Chilli, Butter (Milk), Tomatoes, Ginger, Garlic, Ground Coriander, Sea Salt, Yogurt (Milk), Garam Masala, Lemon Juice, Cold-pressed Rapeseed Oil, Cumin Seeds, Coriander Leaves, Turmeric, Honey, Chilli Powder, Cardomon, Fenugreek Leaves, Nutmeg.
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)||4.1|
|of which sugars (g)||1.5|
|Vitamin K (μg)||1.2|
ALLERGENS: For allergens, see ingredients in bold.
Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust to your taste.
MICROWAVE (850W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 6 minutes. Peal film, 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 40 to 45 mins
Preheat oven. Remove sleeve and pierce film. Place on a baking tray in centre of oven. Open after 20 mins 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 until boiling and thoroughly hot.
Adjust consistency and seasoning if required.
Serves 2 (550g)