Indian Lamb Curry with Biryani Rice (GF DF)
Authentic Indian Curry
This dish is an explosion of Indian flavour, colour and aroma. It gives the real warmth and depth of Indian curries without being too spice-hot
In this recipe the meat is cooked separately from the rice, in the traditional "pakkii" (Hindi for "cooked") method. Lamb is tossed in the pan with Indian spices plus cinnamon, lemongrass and tamarind. Coconut milk is then added and the curry is gently simmered till tender.
It's served with perfectly cooked fluffy grains of scented basmati rice that have been infused with the flavour of even more Indian spices and herbs, including Turmeric gives it its wonderful colour.
We've added some green beans for even more colour, texture, and a dose of extra nutrition.
Single Serve - 350g
Lamb Curry - Lamb, Cinnamon Stick, Dry Spice Powder (Cloves, Star Anise, Cardamon Pod, Ground Cumin), Lemongrass, Coconut Milk, Water, Tamarind, Palm Sugar, Canola Oil, Salt, Rendang Paste (Eschallots, Galangal, Lemongrass, Garlic, Ginger, Dried Chilli).
Biryani - Basmati Rice, Ground Cardamon, Curry leaf, Coconut OIl, Garlic, Ginger, Red Onion, Turmeric Powder, Salt, White Pepper, Dry Dill, Coriander, Chilli Flakes, Garam Masala, Curry Powder, Raisins, Coconut Cream, Veg Stock Powder, Water, Lemon Juice, Lime Juice
Lift off plastic cover. Leave on top and place container on a plate to heat in microwave. From Frozen: Heat for 4 minutes on high, or until contents are hot. Let stand for 2 minutes before serving.
From Thawed: Heat for 2-3 minutes on high, or until contents are hot. Let stand for 2 minutes before serving.
As the heating capacity of individual microwave ovens varies so much, heating temperatures and times are a guide only.
This dish may contain traces of seeds, gluten, eggs and dairy (as it it cooked in a kitchen where other meals are being prepared).
Individual ingredients - such as coconut cream/milk, tomato paste, spice mixes, sauces (fish, tabasco, etc) - may also contain their own preservatives/additives, although in small amounts in proportion to the cooked dish.