An absolute must if you are looking for an Eastern addition to your menu. We have braised the New Zealand lamb in yogurt with ginger, garlic and masala spices. Creamy and spicy at the same time. This will most definitely stimulate the taste buds.
Au-Bain-Marie
Heat the curry in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the curry in the vacuum pack for 15 minutes at 90 °C.
79% lamb, water, yogurt (milk), onion, bouillon powder (modified starch, onion, aroma, salt, sugar, tomato, hydrolysed protein (rapeseed), burnt sugar, yeast extract, rapeseed oil), ginger, herbs and spices (nutmeg, cardamom, ginger, chilli pepper, turmeric, cumin, black pepper, cinnamon, coriander), olive oil.
Nutritional values per 100g:
| Energy kJ | 1013 |
| Energy kcal | 241 |
| Fat | 20,6 g |
| – of which saturates | 9,8 g |
| Carbohydrate | 2,0 g |
| – of which sugar | 0,8 g |
| Fibre | 0,3 g |
| Protein | 12,5 g |
| Salt | 0,5 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
