Ingredients:

Allergens in bold

Onion

Green Chilli

Cardamom

Ground Cinnamon

Savoury Tarka (Mustard)

Fresh Curry Leaf

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Diced Lamb

Aromatic Spice Blend

Okra

Coconut Milk

Coriander

Tomato Purée

Roti Bread (Gluten)

Nutritional Information:

Per serving: Energy (kcal) 1450 Fat 66g of which saturates 26g Carbohydrates 156g of which sugars 14g Protein 60g Salt 1.42g

Recipe Description:

Sri Lankan cuisine revolves around what would typically be called ‘curry’, whether red (dried chilli), black (extra-toasted spices) or ‘white’— referring to the coconut milk, not the colour of the final dish. These categories may seem vague, but when a typical home-cooked Sri Lankan meal might involve a dozen dishes, freedom to adapt and vary recipes becomes very important! This dish would be called ‘elu mas’ in Sri Lanka, which means ‘mutton’ but usually involves the more locally available goat. We’ve chosen lamb; despite its long simmering, you’ll find the aroma of fresh curry leaf still lingering as you gobble up the last morsels of unctuous meat and tender okra.