Braised Lamb with Aubergine and Apricot
Influenced by the flavours and produce of the Eastern Mediterranean, this is my husband’s favourite.
Locally reared free-range lamb is spiced with cumin, coriander and cooked slowly with aubergine, apricots and red pepper for a robust dish.
Lovely with rice, cous cous or jacket potato so a very versatile dish.
Small £4.95, Medium £8.95
(Large size available to order only £17.00)
NO GLUTEN OR DAIRY.
Lamb (30%), Tomato, Aubergine (15%), Water, Red Pepper, Onion, Unsulphured Apricot (3%), Olive Oil, Coriander, Cumin, Gluten & Wheat Free Flour (Rice, Potato, Tapioca, Maize, Buckwheat), Tomato Puree (Tomato, Citric Acid), Oregano, Freshly Milled Black Pepper.
Please note that this has been cooked in a kitchen where other allergens are also used.
Or, to oven cook from frozen. Remove sleeve, leaving the film lid in place (there’s no need to pierce the film). Place the meal on a baking tray and cook in a preheated oven at 180°C for 20-30 minutes. Peel back lid, stir and ensure the meal is piping hot throughout before serving. [Follow manufacturers instructions for fan assisted ovens.]
Or, to microwave from frozen. [Please note that microwave ovens vary and cooking times are for guidance only.] Remove sleeve, leaving the film lid in place (there’s no need to pierce the film). Place the meal in the centre of the oven and cook on full power (assuming 800W) for 2-3 minutes. Leave to stand for 1 minute. Peel back lid, stir and ensure the meal is piping hot throughout before serving.