Holy Cow! Kashmir Rogan Josh Curry Sauce

Dive 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 lakes—Kashmir 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.


We’re proud to be Plastic Neutral Certified! For every kilogram of plastic we generate, we’re removing an equal amount of plastic waste from the environment. So far, we’ve helped recover 175 kg of nature-bound plastic—equivalent to 17.2 million shopping bags!


We’re 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.


Let’s cook up some love with Holy Cow! 🐄❤️

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Design: studioepitaph.co.uk

India

Cannot be Microwaved

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

3 Easy Steps
1: Ingredients you'll need:
400g boneless lamb
2: Heat 1 tsp of oil in a pan, add the lamb and sauté 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.

Pouch

Card - Recyclable

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

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

May Contain Celery, Free From Cereals Containing Gluten, May Contain Mustard, May Contain Nuts, May Contain Peanuts, May Contain Sesame, May Contain Soya
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.

No Added Sugar; Gluten free

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 hours—because good things take time!

Produced for:
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.

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

CHICKPEA CURRY SERVES 2 Ingredients you’ll 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 you’ll 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 sauté 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