This is a Kashmiri dish of Persian origin. It traditionally consists of braised lamb chunks cooked in a curry based on browned onions, yoghurt and aromatic spices. As with most of our curry pastes, we package the chilli separately so you can add as much/little during cooking to make it as hot/mild as you like. Traditionally served with steamed basmati or pilau rice. This paste has no added salt, sugar or preservatives and is gluten free. If you use a non-dairy yoghurt then it will be dairy free too.
Allergens in Bold
Sachets of Rogan Josh paste, Spice Pack, coconut block, palm sugar and dried chilli flakes.
This is a dairy and gluten free kit but be aware that yoghurt is an optional part of the recipe when cooking.
Garlic, coconut block, onion, ginger, tomato puree, cinnamon stick, rapeseed oil, cumin, fennel, coriander, dried chilli flakes, paprika, garam masala, black pepper, cloves, mace, star anise, bay leaves.
Main Ingredient (e.g. lamb shoulder), medium onions, stock, chopped plum tomatoes (tinned), plain yoghurt, salt, basmati or pilau rice. (See “Cooking Methods” for recipes and quantities)
Small new potatoes, Cherry tomatoes
Garnish - Fresh coriander leaves
Per Serving (i.e. person)
Energy: 506kJ/121kcal; Fat: Total 9.9g, Saturated 5.7g; Carbohydrate: 8.5g, Sugars 4.3g; Fibre 2.9g; Protein 3.4g; Salt 0.04g