Sri Lankan Lamb & Okra
For 2 (For 4)
Onion: 1 (2)
Green Chilli: 1 (2)
Fresh Curry Leaves: 1 sprig (2 sprigs)
Fragrant Tarka: 1 pod (2 pods)
Savoury Tarka: 1 pod (2 pods)
Okra: 1 pack (2 packs)
Coconut Milk: 1 small can (1 large can)
Coriander: 1 bunch (2 bunches)
Tomato Puree: 1 can (2 cans)
Roti Breads: 1 pack (2 packs)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Green Chilli: 1 sachet (2 sachets)
Diced Lamb: 1 pack (2 packs)
Aromatic Spice Blend: 1 pod (2 pods)
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.
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
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