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Nutrition details - Economy - Lamb & Almond Curry

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Economy - Lamb & Almond Curry

Economy - Lamb & Almond Curry

A satisfying curry with tender lean diced lamb leg in mild turmeric curry gravy, fluffy rice with sweet raisins, beans, carrots and corn.

It is estimated that in Australia, up to 5% of the population has iron deficiency or anaemia. Iron is a mineral required to transport oxygen through the blood and is essential for providing energy for daily life. The iron found in lamb is called Heme iron and is more easily absorbed than non-heme iron (found in plants).


Lamb Curry (50%) [Lamb (29%), Water, Carrots, Onion, Curry Powder, Tapioca Starch, Modified Corn Starch (1422), Cream, Almond Meal, Ginger (Food Acid (260), Preservative (202), Vegetable Gum (415, 412), Garlic Canola Oil, Vegetable Protein Extract (Soy, Maltodextrin (Corn), Rice Bran Oil), Turmeric, Chilli Powder, Lo Salt], Beans, Carrots and Corn (31%) (Green Beans (8%), Sweet Corn (8%), Carrots, Water, (Vegetable Gum (415), Lo Salt), Raisin Rice (19%) (Water, White Rice (6%), Raisins, Canola Oil, Lo Salt). CONTAINS MILK, SOY, TREE NUTS (ALMONDS).

Nutritional Details

Regular Size 360g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1526kj 424kJ
(366Cal) (102Cal)
Protein: 26.3g 7.3g
--Gluten: Nil Detected Nil Detected
Fat, Total: 13.7g 3.8g
--Saturated: 4g 1.1g
Carbohydrates: 31.7g 8.8g
--Sugars: 7.6g 2.1g
Dietary Fibre: 7.2g 2g
Sodium: 310mg 86mg
Potassium: 580mg 161mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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