Butter Mock Lamb

1. Mock lamb (ready-to-cook)
2. Butter curry sauce (gluten-free)
3. Coriander

• Sauce: vegan butter, rapeseed oil, water, garlic, Star anise, bay leaves, cumin, cinnamon, cloves, tandoori masala, corriander powder, cumin powder, tumeric, almond powder, kashimiri, sugar, salt, vegan yoghurt, vegan single cream, corriander, red pepper, green pepper, onion, carrot, plum tomato, garlic, green cardamoms, black mustard seeds, cumin seeds, red lentil, tomato ketchup, pure tomatoe, mango powder, and sugar.
• Veggie: coriander.
• Mock lamb:Non-GMO soy protein 41%, water 33%, wheat protein 20%, shiitake fibre 16%, soybean oil, wheat starch, salt, sugar, stabiliser (calcium sulphate), colour (calcium carbonate), white pepper, black soy sauce(contain black soy), vegan flavourings (maltodextrin, shiitake extract, vegetable extract)

Soy, Gluten and tree nuts (almond).

1. Put the mock lamb directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
2. Cook the sauce in a pan with a little oil over medium-high, then simmer (medium-low) until steaming hot.
3. Add the cooked mock lamb (from step 1) and stir to combine. Then place the meal in a serving bowl, sprinkle with coriander, and enjoy!

• Mock lamb: refrigerated for up to 2 weeks or frozen for up to 1 year; 
• Sauce: refrigerated for up to 1 month or frozen for up to 1 year; 
• Veggies: refrigerated and consumed in 5 days.