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Description
xDive into the heart of Kashmir with our rich flavourful caramelized onion and tomato curry sauce, infused with aromatic cardamom and cloves! ð ⨠This hearty favourite is perfect for transforming chickpeas, lamb, or chicken into a culinary masterpiece that would make even the Mughal Kings proud.To make a curry for a family of 4, all you need is; 800g diced lamb, 100ml chicken stock, 2 tomatoes.With a chili rating of 2 (medium heat), this plant-based delight is gluten-free, contains no added sugar, and is free from artificial colours, flavours, and preservatives.A Bite-Sized Guide to KashmirPicture this: the majestic Himalayan mountains, lush valleys, and breathtaking lakesâKashmir is a feast for the eyes and the soul! With its crisp climate, the region is brimming with dried fruits, fragrant basmati rice, and of course, saffron. And let's not forget the beautiful people who call this paradise home.Weâre proud to be Plastic Neutral Certified! For every kilogram of plastic we generate, weâre removing an equal amount of plastic waste from the environment. So far, weâve helped recover 175 kg of nature-bound plasticâequivalent to 17.2 million shopping bags!Weâre also making a difference by funding over 500,000 free school meals in India, changing lives for the urban poor one meal at a time.Letâs cook up some love with Holy Cow! ðâ¤ï¸
Product informationDive into the heart of Kashmir with our rich flavourful caramelized onion and tomato curry sauce, infused with aromatic cardamom and cloves! This hearty favourite is perfect for transforming chickpeas, lamb, or chicken into a culinary masterpiece that would make even the Mughal Kings proud.
To make a curry for a family of 4, all you need is; 800g diced lamb, 100ml chicken stock, 2 tomatoes.
With a chili rating of 2 (medium heat), this plant-based delight is gluten-free, contains no added sugar, and is free from artificial colours, flavours, and preservatives.
A Bite-Sized Guide to Kashmir
Picture this: the majestic Himalayan mountains, lush valleys, and breathtaking lakesKashmir is a feast for the eyes and the soul! With its crisp climate, the region is brimming with dried fruits, fragrant basmati rice, and of course, saffron. And let's not forget the beautiful people who call this paradise home.
Were proud to be Plastic Neutral Certified! For every kilogram of plastic we generate, were removing an equal amount of plastic waste from the environment. So far, weve helped recover 175 kg of nature-bound plasticequivalent to 17.2 million shopping bags!
Were also making a difference by funding over 500,000 free school meals in India, changing lives for the urban poor one meal at a time.
Lets cook up some love with Holy Cow!
Country of Origin
India
Suitable for vegetarians
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
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.
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
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!
Holy Cow!
From the majestic Kashmir mountains to the sun-kissed beaches of Goa and the bustling streets of Delhi, India is a treasure trove of spices and curry secrets. Holy Cow captures these local flavours in our lovingly crafted curries! We caramelize onions until they're golden and oh-so-sweet, freshly roast and grind our spices, and let each curry simmer for hoursbecause good things take time!
500,000 School Meals Sponsored
Design: studioepitaph.co.uk
Design: studioepitaph.co.uk
Manufacturer
Produced for:
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.
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
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.
www.holycowsauces.com
Typical ValuesPer 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.
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
