Kashmiri Roganjosh 375g
A deep red tomato and onion sauce, complimented with chilli garlic and ginger, along with various other herbs and spices, this is the original lamb curry
An immensely popular sauce from the rich culinary heritage of Kashmir. An integral part of the 'Kashmiri Wazwan' (an elaborate meal consisting of up to 36 courses). Roganjosh is the true Indian lamb curry.
Form: A pouch of ready to cook sauce.
Function: Using this sauce and adding a few of your favourite vegetables and meat, you can create an authentic Indian curry simply and quickly.
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£1.49
Orders from United Kingdom only
Cooking Instructions
Take 600g. of lamb pieces in a saucepan. Saute with 2 tbsp of cooking oil for 10-15 minutes. Add the contents of the jar and stir thoroughly. Cover and simmer for 25-30 minutes or until the lamb is tender, stirring occasionally.
Water may be added during cooking if a thinner consistency in the gravy is desired.
Serves 2-3
Water may be added during cooking if a thinner consistency in the gravy is desired.
Serves 2-3
Recipes
Alternate Recipe
Replace Lamb with 500 g. of Paneer (Indian Cottage Cheese) chunks fried/raw for a vegetarian dish.
Replace Lamb with 500 g. of Paneer (Indian Cottage Cheese) chunks fried/raw for a vegetarian dish.
Ingredients
| Ingredients |
| Onion |
| Curd |
| Water |
| Vegetable Oil (Refined Sunflower Oil) |
| Tomato |
| Ginger |
| Garlic |
| Salt |
| Coriander Powder |
| Red Chilli Powder |
| Kewra (Flavor) |
| Turmeric Powder |
| Cardamom |
| Cinnamon |
| Cumin |
| Cloves |
| Black Pepper |
| Fennel Seeds |
| Rose Petals |
| Bay Leaf |
| Mace |
| Nutmeg |
Nutritional Information
| Per 100g | |
| Energy | 193kcal |
| Protein | 2g |
| Carbohydrate | 17g |
| of which sugars | 6g |
| Fat | 13g |
| of which saturates | 6g |
| Fibre | 5g |
| Sodium | 0.8g |