Trust the FED. Chef - Beckie's dish of the week

Trust the FED. Chef - Beckie's dish of the week

Moroccan Lamb with Quinoa

This one will Marock your world. North African marinated lamb cooked to melt in your mouth with saffron, apricots and dates accompanied by zesty quinoa and chopped almonds.

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Lamb, dates, apricots, pumpkin, lamb stock, tomato paste, saffron, garlic, onions, cinnamon, ground coriander, almonds, mint, quinoa, parsley, olive oil, ginger, flaky salt, pepper

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Servings per package: 1
Serving size: 400g/480g
  Average Quantity
per Serving 400g
Average Quantity
per Serving 480g
Average Quantity per 100 g
Energy 1750 kJ 2100 kJ 437 kJ
Protein 36.7 g 44.1 g 9.2 g
Fat, total 10.2 g 12.3 g 2.6 g
- saturated 3.1 g 3.7 g 0.8 g
Carbohydrate 39.9 g 47.9 g 10.0 g
- sugars 18.1 g 21.7 g 4.5 g
Sodium 821 mg 985 mg 205 mg

Oven: Remove sleeve, puncture clear lid. Heat in a preheated oven at 180°C for 20 to 25 minutes

Microwave (recommended if heating): Remove sleeve and puncture clear lid. Heat for 3-4 minutes or until piping hot. 

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.