Moroccan Inspired Lamb Bake with Feta


Minced lamb and red lentils in a rich tomato sauce spiced with ras al hanout layered with courgettes and topped with a creamy feta cheese sauce

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Tender locally reared lamb mince cooked with tomatoes, carrot, and lentils, seasoned with a warming blend of Moroccan spices on a layer of sliced roast courgette, and topped with a creamy bechamel with feta cheese.

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Ingredients: minced lamb, rapeseed oil, carrot, celery, ras al hanout (cumin, coriander, ginger, cinnamon, cardamom, turmeric, peppercorn, saffron, cayenne pepper), paprika, oregano, thyme, tomato, tomato puree, red lentils, courgette, lamb stock (celery), milk, feta (milk), butter (milk), plain flour (wheat flour, calcium carbonate, Iron, niacin, thiamine), salt and pepper.

Cooking instructions from frozen. Not suitable for microwave cooking

Preheat the oven to 180ºC (fan), 350ºF, Gas 4, remove the lid and cook from frozen in the foil dish for 45 minutes (25 minutes if defrosted) until golden brown.

Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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