Lamb Vindaloo: Onions, Lamb, Water, Tomatoes (Tomatoes, Tomato Juice, Salt, Citric Acid), Coconut Milk (Coconut Milk, Water, Xanthan Gum), Vinegar, Canola Oil, Tomato Puree (Water, Tomato Paste, Citric Acid), Spices, Garlic, Salt, Sugar, Mustard Seeds, Potato Starch, Tamarinds, Green Chili, Turmeric, Paprika Oleoresin. Rice: Water, Basmati Rice, Canola Oil, Curry Leaves, Spices, Turmeric.
Keep frozen. Directions: (Do not thaw). Microwave oven: (1100 watt). 1. Remove tray from carton and puncture film 2 to 3 times over lamb only. 2. Heat on high setting for 3 minutes. 3. Carefully peel film back enough to stir lamb gently. 4. Heat for an additional 1 1/2 minute or until heated thoroughly.* 5. Carefully remove film to avoid steam burns. Note: heating times may vary depending on oven wattage and may need adjusting. Conventional Oven: (do not use toaster oven). 1. Preheat oven to 375 degrees F. 2. Place tray on cookie sheet on middle shelf leaving film intact. 3. Heat for 20 to 25 minutes or until heated thoroughly.* 4. Gently stir before serving. *An internal temperature of 165 degrees F should be reached.
Always refer to the actual package for the most accurate information