Mildly aromatic curry dish with tender braised lamb and lentils
Lamb Neck and Knuckle
Onions, Lentils, Tomato Puree, Cumin, Coriander, Oil, Ginger, Garlic, Turmeric, Salt, Pepper
Made in a kitchen that uses nuts.
Defrost and heat (lid on) at 160ºC for 30-40 minutes or until heated through, stir occasionally.
Best served with spice infused cous cous tossed with roasted butternut