High welfare lamb slow cooked with aubergine in a Persian style tomato sauce, served with a herbed rice

  • Chef Cooked
  • No Artificial Additives
  • High Welfare Meat
  • Serves 1
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Description

Experience the delicacy of Persian cuisine with our Lamb and Aubergine Khoresh. There are three essential elements to a Khoresh. First, the sweet, fragrant flavour of fenugreek defines the stew. Next, a crucial ingredient in Persian cuisine, dried Persian limes add a distinct aged, smoky-sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a plethora of finely minced herbs lends character and complexity to the foundation of the stew. The aromas of the fresh herbs and citrusy flavour help to balance out the rich savouriness of this hearty khoresh. Staying true to tradition, we’ve paired our tender lamb with creamy aubergines and slow-cooked them in a fragrant tomato sauce, served with herbed rice.

Ingredients

Ingredients

Herb Rice (40%) (Water, Basmati Rice, Coriander, Parsley Butter (Milk) Salt), Water, Cooked Lamb (19%), Onion, Aubergine (8%), Garlic Puree, Parsley, Tomato Paste, Coriander, Rapeseed Oil, Vegetable Stock (Yeast Extract Powder (Dried Yeast Extract, Salt) Garlic Powder Onion Powder), Honey, Cumin Powder, Lemon Juice, Turmeric, Lime Powder, Cinnamon Powder, Salt, Fenugreek Leaf & Black Pepper

Allergen & Safety

Contains Milk May also contain nuts and sesame

Caution: although every effort is made to remove bones small bone fragments may remain

Nutrition

432kcal per serving

Fat 15.2g of which saturates 5.2g Carbohydrates 42.8g of which sugars 6.8g Fibre 8g Protein 26.8g Salt 2.6g

Cooking Instructions

Cook from frozen

Microwave: Remove sleeve & pierce film lid.

Place on a microwaveable plate. Cook on full power 900W 6 mins, 800W 6mins. Peel back film lid and add 2 tbsp of water to rice, stir both sections and cook 900W 2 1/2 mins, 800W 3mins. Allow to stand for 1 min before serving.

Oven: Preheat oven to 220°C / Fan 200°C / gas mark 7.

Remove sleeve & pierce film lid. Place on a baking tray on the middle shelf and heat for 25mins. Peel back film lid, add 2tbsp of water to rice, stir both sections, recover and cook a further 15-20mins. Allow to stand for 1min before serving.

Storage

Keep frozen -18°C Do not refreeze once thawed

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