Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal. The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequent to Kashmir, which has a cooler climate because of its elevation and latitude.
Details
Strength: Medium Hot
Slow-cooked Lamb with chillies, garam masala and whole spices a Kashmiri speciality dish.
Recommended Accompaniments:
Best enjoyed with Rice or Nan.
Ingredients
Ingredients: Lamb (40%),Peeled tomato (15%),Onion, Chilli powder, Garam masala powder,Bay leaves,Star anise, Salt, Ginger and garlic paste, Rapeseed oil, Cumin, Madras curry powder, Coconut cream, Rogan josh masala (5.7%),Fried onions,Wheat flour (gluten). Roganjosh masala: Water, Ground Spices Paprika , Coriander, Turmeric, Cumin, Spices, Fennel, Black Pepper, Maize, Acids (Acetic Acid, Citric Acid), Tamarind, Garlic Powder.Madras curry powder: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel. Peeled tomatoes: Tomato, Tomato juice, Acidity regulator. Citric acid. Garam masala: Coriander, Cinnamon, Cloves, Cumin, Fennel, Black pepper, Nutmeg.
Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.
Nutrition
| NUTRITION | Per 100g | Per 350g | |
| Energy KJ/KCal | 698/167 | 2443/584.5 | |
| Fat | 9.0g | 31.5g | |
| Saturates | 2.5g | 8.75g | |
| Carbohydrate | 5.6g | 19.6g | |
| Of which sugars | 3.3g | 11.55g | |
| Protein | 17.1g | 59.85g | |
| Salt | 0.9g | 3.15g |
How to Cook
Cooking Instructions:
Best result oven cooked from frozen.
Oven: Preheat oven. Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place on a baking tray in the center of the oven. Fan 170c / Electric 190c / Gas 5 for 40 minutes. (After 20 minutes of cooking, remove from the oven, remove film completely, add 2 tablespoons of water, mix the food and then return to the oven for the remaining cooking time). Allow to stand for 2 minutes. Ensure the food is piping hot.
Microwave: Remove sleeve and pierce film three times, spaced out across the film, with a fork. Place the tray containing the food on a microwaveable plate. Cook on full (850W) for 5 minutes, add 2 tablespoons of water, then stir, re-cover film and return to the microwave for a further 5 minutes. Allow to stand for 2 minutes. Ensure the food is piping hot. This is a guide only, cooking appliances may vary, please adjust accordingly.
Caution: Steam may be released when removing the film. Once defrosted consume within 24 hours. Do not refreeze. Storage: Keep frozen -18c.
Sleeve / Tray: Paper recycling.
Film: Check local recycling.
Hand Produced in Perth – Scotland by Chef Praveen Kumar & Team 1 Islay Place, Perth Food and Drink Park, Perth, PH1 3FU
07855566649.
Praveen & Swarna
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