A true dish of the north
A classic curry made using the finest chillis from Kashmir. A base of slow cooked rich caramelised onions, with the aroma of roasted fennel and ground ginger.
Rogan Josh travelled to Kashmir with the Mughals and has been a slow-cooked staple ever since. Our version begins with caramelised onions, ginger and garlic, layered with tomato and Kashmiri chilli for that signature red hue. Deeply spiced but never overwhelming, it's the same sauce we serve with Lamb Shank at Gymkhana. Ideal for lamb, mushrooms or whatever's to hand, it's how you bring depth and warmth to any table, Michelin magic included.
All our products follow our famous recipes from the Gymkhana restaurant and have been developed and approved by our team of Michelin Star chefs. The range has been carefully developed over months to ensure Michelin star precision, expect the same rich depth of flavour and taste as the restaurant, allowing you to spend more time at the table and less in the kitchen. We use the highest quality ingredients using the same supply chain as Gymkhana restaurant. Our ingredients are thoughtfully sourced from India and the UK to deliver the purest Indian flavour, similar to what you would experience at Gymkhana restaurant.
- Michelin starred
- Purest ingredients
- Slow-cooked
- Endless possibilities
- Heat: Medium
Ingredients
Onions, Tomatoes, Water, Vegetable Oil, Deggi Mirch, Salt, Garlic, Ginger, Kashmiri Chilli, Fennel, Garam Masala, Cinnamon, Black Cardamom, Green Cardamom, Turmeric, Bay Leaves
Nutritional Information per 100g
| Energy KJ | 419 |
| Kcal | 101 |
| Fat | 7.8g |
| of which saturates | 0.6g |
| Carbohydrate | 7.5g |
| of which sugars | 3g |
| Protein | 1.3g |
| Fibre | 2.2g |
| Salt | 1.2g |
Directions
Sauté: 400g of meat (lamb is preferable) or vegetables until three quarters done.
Simmer: Add the sauce along with 2tbsp of water, bring to the boil and simmer for approximately 5 minutes.
Serve: For added freshness, sprinkle on chopped coriander.
Chef's Tip: Fancy a twist on a traditional Sunday roast? Use this sauce as a zingy gravy.
Store in a cool, dry place. Refrigerate and consume within 5 days of opening.
