Stew, Lamb Curry (12oz)


Durham College - Bistro '67

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LAMB CURRY STEW INGREDIENTS: Canadian lamb shoulder, white onions
cayenne pepper, ginger, garlic, chili powder, turmeric, cinnamon, cardamom, cumin, salt, pepper, tomato pulp and lamb stock

Finish (covered if in oven) in a preheated oven (350 F) for approximately 25 minutes until it reaches an internal temperature of 140 F or above. It can also be reheated in a microwave but must be transferred to a microwave safe plate.