Ingredients:

Allergens in bold

Onion

Onion

Green Chilli

Green Chilli

Cardamom

Cardamom

Ground Cinnamon

Ground Cinnamon

Savoury Tarka (mustard)

Savoury Tarka (mustard)

Fresh Curry Leaf

Fresh Curry Leaf

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Diced Lamb

Diced Lamb

Aromatic Spice Blend

Aromatic Spice Blend

Okra

Okra

Coconut Milk

Coconut Milk

Coriander

Coriander

Tomato Purée

Tomato Purée

Roti Bread (gluten)

Roti Bread (gluten)

Nutritional Information:

Per serving: Energy (kcal) 866 Fat 39g of which saturates 24g Carbohydrates 89g of which sugars 7g Protein 45g Salt 0.08g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

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.

• Preparation time:

  For 2 - 30 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 60 minsFor 4 - 60 mins