Keep frozen at -18ºC or below, do not refreeze once defrosted
Defrost in freezer overnight and use within 48 hours
Freezer shelf life: 18 months from date of production

For allergens see ingredients in BOLD CAPITALS.

May contain nuts, peanuts and sesame seeds

Ingredients:
Beef (40%), Water, Fried Onion (Onion, Vegetable Oil), Madras Paste (5%) (Rapeseed Oil, Ground Spices (Coriander, Paprika, Turmeric, Cumin, Fenugreek, Black Pepper, Ginger, Chilli, Spices), Water, Salt, Maize Flour, Tamarind, Acidity Regulators (Acetic Acid, Citric Acid, Lactic Acid), MUSTARD Powder, Garlic Powder), Desiccated Coconut, Tomato Puree, Ginger Puree, Garlic, Butter (MILK), Coriander, Red Chilli Puree, Brown Sugar, Sunflower Oil, Tamarind Paste, MUSTARD Seeds, Salt, Modified Maize Starch, Curry Leaves, Black Pepper.

Nutritional Information: (Typical per 100g)
Energy: 568 kJ / 136 kcal, Fat: 9.2g, of which Saturates: 3.9g, Carbohydrates: 3.7g, of which Sugars: 2.5g, Fibre: 0.9g, Protein: 9.5g, Salt: 0.7g

Oven:
Pierce the film and cook in a preheated oven at 180ºC/Gas4 for:
from defrosted 20-25 minutes
from frozen 30-35 minutes
Until piping hot. Stir before serving.

Microwave:
Based on 800 watt. Pierce film and cook
from defrosted 2-3 minutes
from frozen 6-7 minutes
Decrease the cooking time for ovens with higher wattage.

On the Hob:
Defrost in fridge overnight. Remove film and empty the contents of the tray into a saucepan. Heat gently, stirring occasionally, until piping hot. Ensure the product is piping hot throughout. Do not reheat once cooked.

Serving suggestion: Serve with basmati rice, naan bread, and cucumber raita or tomato and pepper sambal.

Accompaniments

Tomato and Pepper Sambal: Serves 4
Dice 2 green peppers and 4 medium tomatoes into 1cm cubes, and chop 20g parsley. Finely grate the peel from 1 lemon (no pith) and squeeze out the juice. Finely chop 1 clove of garlic and mix everything in a bowl. Add 2 tbsp olive oil and season with ¼ tbsp ground cumin, plus a little salt and pepper.Allow to marinate for 10 minutes before serving.

Cucumber Raita: Serves 4
Half 2 Cucumbers and remove seeds using a teaspoon. Coarsely grate the cucumbers and season with1 tbsp salt. Place into a sieve and leave aside to drain for 15 minutes. Chop finely together 10g mint leaves, 10g garlic and 10g fresh ginger and mix with 360ml plain yoghurt. Squeeze as much water out of the cucumbers as possible and stir into the yoghurt mixture. Season to taste with a squeeze of lemon juice and serve with the curry.

Nutritional Information: per 100g as sold:
Energy values: 568 kJ, 136 kcal, Fat: 9.4g, of which saturates: 3.55g, Carbohydrates: 3.55g, of which sugars: 1.66g, Fibre: 1.13g, Protein: 9.96g, Salt: 0.68g.

Ingredients: Beef (40%), Water, Fried Onion [Onion, Vegetable Oil], Madras Paste (5%) (Rapeseed Oil, Spices (contains: MUSTARD), Salt, Tamarind Pulp (Water, Lactic Acid, Tamarind, Acetic Acid, Salt), Water, Maize Flour, Aciditiy Regulator: Acetic Acid, Galic Powder. Antioxidant: Citric Acid), Dessicated Coconut, Tomato, Ginger, Garlic, Salted Butter (MILK) Coriander, Red Chilli, Brown Sugar, Sunflower Oil, Tamarind Paste, MUSTARD Seeds, Salt, Modified Maize Starch, Curry Leaves, Black Pepper.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in CAPITALS - these will appear as bold on the labels. Contains: MUSTARD & MILK.