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Caramelised onions & tomato flavoured curry sauce with cardamom & cloves. A hearty Kashmir style favourite. Perfect with Chickpeas, Lamb or Chicken.For Best Results, cook your protein or meat, add our sauce and cook on a low heat for 20 minutes with a lid on. Finally add 2 tbsp of water, stir and serve.A Bite Sized Guide to KashmirKashmir is a site to behold with The Himalayan Mountain range, it's valleys and heavenly lakes. There is no place more spiritually awe-inspiring. With its crisp mountain climate, Kashmir is rich in dried fruits, basmati rice, saffron and beautiful people.This hearty, rich and flavoursome sauce, a favourite of the Mughal Kings, is traditionally served with spiced Lamb, Koftas (lamb or vegetable balls).
Suitable for vegetariansProduct information
Caramelised onions & tomato flavoured curry sauce with cardamom & cloves. A hearty Kashmir style favourite. Perfect with Chickpeas, Lamb or Chicken.
For Best Results, cook your protein or meat, add our sauce and cook on a low heat for 20 minutes with a lid on. Finally add 2 tbsp of water, stir and serve.
A Bite Sized Guide to Kashmir
Kashmir is a site to behold with The Himalayan Mountain range, it's valleys and heavenly lakes. There is no place more spiritually awe-inspiring. With its crisp mountain climate, Kashmir is rich in dried fruits, basmati rice, saffron and beautiful people.
This hearty, rich and flavoursome sauce, a favourite of the Mughal Kings, is traditionally served with spiced Lamb, Koftas (lamb or vegetable balls).Plastic Neutral Supply Chain, Over 500k free school meals sponsored!
Country of Origin
India
Storage
Cannot be Microwaved
Preparation and Usage
Perfect with chickpeas, lamb or chicken
To make a lamb roganjosh pick up;
Diced lamb (800g)
Chicken stock (100ml)
2 Tomatoes
Serves 4
This pack + protein or veg = delicious curry
See inside for recipes
Instructions
3 Easy Steps
1: Ingredients you'll need:
400g boneless lamb
2: Heat 1 tsp of oil in a pan, add the lamb and saut for 4-5 minutes or until browned.
3: Add this Holy Cow! Curry Sauce and 50ml water and simmer for 20-30 minutes, stirring occasionally or until the lamb is tender and cooked.
Serve with rice or naan (maybe a beer).
To make your home cooked curry extra special:
1: Marinate the lamb with yoghurt, crushed green cardamom seeds, crushed fennel seeds, paprika, turmeric powder and salt overnight in the refrigerator.
2: Garnish with chopped fresh coriander leaves.
3: Try adding baby spinach leaves in the last 5 minutes of cooking for a delicious \saag\ flavour.
For a great vegetarian option, try using pre-boiled chickpeas instead of Lamb to create a fantastic 'Channa' dish.
Recipes
CHICKPEA CURRY
SERVES 2
Ingredients youll need: This pack,1 tin 400g (240g drained) of pre-boiled chickpeas.
1. Open tin, drain off water, place chickpeas in a pan.
2. Open this pack, pour contents over chickpeas, add a little salt to your taste and simmer on low heat with a lid on for 5 minutes.
3. Serve with rice or naan.
LAMB ROGANJOSH
SERVES 4
Ingredients youll need: This pack, 800g diced boneless lamb, 1 tbsp cooking oil, 2 chopped tomatoes, 100ml chicken stock.
1. Heat 1 tbsp of oil in a pan, add the lamb and saute for 4-5 minutes or until browned.
2. Open this pack of sauce and add to the pan, along with the chopped tomatoes & stock. Then simmer on
low heat with a lid on, stirring occasionally, for 30-40 minutes or until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. 3. Serve with rice or naan
Package Type
Pouch
Recycling Information
Card - Recyclable
Other Information
Full Product Name:
Kashmir Style Roganjosh Curry Sauce
Storage:
Best before date: See pouch
Once opened, store any left over in the fridge and use within 3 days. If you're saving me unopened store in a cool, dry cupboard away from direct sunlight.
Usage:
2-4 Servings
Brand
Holy Cow!
The Holy Cow! Tale
Kiran is a busy bee,
Teaching students how to cook cur-ry.
Balancing spices she spends her day,
Teaching students her 'Home Cooked' way.
With layers of flavour and a kick of heat...
Her Home Cooked Food, they love to eat.
With very little time and always in a hurry,
They wanted a quick way to make Kiran's home-made curry.
Her Ready-made sauces they wanted to buy,
And encouraged Kiran to give it a try...
So she made her sauces on a bigger scale,
And Holy Cow! was born to tell the tale...
Disclaimer: Holy Cow! sauces are no longer made in Kiran's kitchen. Now Kiran oversees the production at the Holy Cow! Farm and ensures each pack is lovingly made from her delicately balanced home cooked recipes.500,000 School Meals Sponsored
Design: studioepitaph.co.uk
Manufacturer
Produced for:
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.
Return To Address
Not happy with our sauce? Hold on to your packet and email: whoops@holycowfc.com
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.
www.holycowsauces.com
Typical Values
Per 100g
Energy
431kJ / 103kcal
Fat
6.3g
of which saturates
0.7g
Carbohydrate
10.0g
of which sugars
3.6g
Fibre
2.2g
Protein
1.6g
Salt
1.2g
Ingredients
Onion (63%), Water, Sunflower Oil, Tomato Paste (3%), Salt, Ground Spices (Paprika, Turmeric, Cumin Seeds, Coriander Seeds, Fennel Seeds, Cardamom, Cloves, Bay Leaf), Garlic, Ginger, Coriander Leaves, Spice Extract
Allergen Information
May Contain Celery, Free From Cereals Containing Gluten, May Contain Mustard, May Contain Nuts, May Contain Peanuts, May Contain Sesame, May Contain Soya
Allergy Information
May contains Nuts
Manufactured in a facility which also processes other allergens, therefore this product may contain Celery, Mustard, Nuts, Peanuts, Soya and Sesame Seeds.
Dietary Information
No Added Sugar; Gluten free
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