Awadhi cooking originates from the modern Indian state of Uttar Pradesh, as well as some areas of Nepal. However, it's now so fashionable that it has spread far & wide across India. This is a delicious, rich lamb curry cooked with onions, Patak’s Rogan Josh Spice Paste and vibrant green vegetables. The slow cooking helps the spices in the Patak’s paste seep into the lamb and release their flavour into the curry.
Garlic & Coriander Naans
Baked to perfection, our restaurant style Naans with aromatic garlic and coriander.
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- Average values*per 100g
- Energy: 1264kJ/300 kcal
- Fat: 6.3g
- of which saturates: 0.8g
- Carbohydrate: 50.2g
- of which sugar: 6.7g
- Fibre: 3.0g
- Protein: 9.0g
- Salt: 1.10g
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Flour [WHEAT Flour, Calcium, Iron, Niacin, Thiamin], Water, Rapeseed Oil, Sugar, Yogurt Powder (MILK), Garlic Infused Rapeseed Oil, Garlic (1%), Yeast, Raising Agents (Diphosphates, Sodium Carbonates), Dried Coriander (0.7%), Salt, Preservatives (Calcium Propionate, Potassium Sorbate), Dried Parsley, Emulsifier (E472e), Acidity Regulator (Citric Acid).
Allergy Advice
For allergens, including cereals containing gluten, see ingredients in BOLD. May also contain peanuts, nuts and soya.
Recipes featuring this product
Our spicy seafood salad is perfect for a fresh, light bite. It’s quick to make and has the perfect balance of mild spice and coconut from our Korma Spice Paste.
This incredible spiced short rib recipe is slow-cooked for perfectly tender results, served on a bed of rich sweet potato dhal with a cooling cucumber raita. Using a Patak’s Madras Paste Paste Pot to braise the beef creates a gloriously rich spiciness. Recipe by Food Urchin.