Railway Lamb Curry
This lamb curry was invented by railway chefs and is flavoured with medium hot spices.
Lamb, Onion, Peeled Tomatoes (Tomatoes, Tomato Juice, Citric Acid), Ginger, Garlic, Garam Masala, Salt, Chilli Powder, Cumin Powder, Potato, Curry Powder (Coriander, Turmeric, Chilli, Peppers, Fenugreek, Garlic, Salt, Fennel), Rapeseed Oil, Black Pepper, Water.
The products are made in a premise that also handles Celery, Gluten, Crustaceans, Fish, Eggs, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soya and sulphites.
For allergens, see ingredients in BOLD.
|Per 340g||Per 640g|
|of which saturates||4.76g||8.96g|
|of which sugars||4.42g||8.32g|
For the best results, kindly heat from frozen. If allowed to defrost adjust the cooking time accordingly.
Remove the outer cover and pierce the film in several spots. Place in the microwave and heat in full power for 5 minutes. Remove the plastic film completely, stir the contents and heat it again in the microwave for 3 minutes. Allow it to stand for a minute and serve hot. Note: Appliance may vary, adjust the time accordingly.
Turn the stove to medium flame, and empty the contents of the package in a saucepan. Occasionally stir the contents and heat it for 10 minutes until boiling and completely hot.
- After heating leave the tray for a minute to regain it’s rigidity
- Take care when removing film lid as hot steam might escape.
- Check if the product is hot before serving. Make sure to not re-heat. This is just for a guide only.