From the Kashmir mountains and the beaches of Goa to the streets of Delhi, every square mile of India has a unique mix of spices, and a local way of cooking curry. Our curries mirror these local home-cooked and slow-cooked methods. We caramelise onions until they're golden and naturally sweet, and we freshly roast and grind our spices. Then we slow cook each curry for hours...and hours. We've done the hard work so you can create your unique curry in minutes. All you have to do is decide what to add!
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.
Features
Great taste 2021, Home Cooked Curry Made Easy, Chilli rating - medium heat - 2, Caramelised onions & tomato flavoured curry sauce with cardamom & cloves, A hearty Kashmir style favourite, Perfect with chickpeas, lamb or chicken, Curry with Love, Plant Based, Gluten Free, No Added Sugar, Free from artificial colours, flavours and preservatives
Further Description
500,000 school meals sponsored
Design: studioepitaph.co.uk
Brand
Holy Cow!
Storage
Cannot be Microwaved
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 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.
Preparation and Usage
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
Allergy Information
Manufactured in a facility which also processes other allergens, therefore this product may contain Celery, Mustard, Nuts, Peanuts, Soya and Sesame Seeds.
Country of Origin
India
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
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
Origin: Produced in India
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
Allergen Information
May Contain Celery, May Contain Mustard, May Contain Nuts, May Contain Peanuts, May Contain Sesame, May Contain Soya
