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.
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 |
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| 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 |
Remove sleeve and clear lid.
Oven: Cook in a preheated oven at 180°C for 10 minutes
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.
