QUICK - under 30 Minutes
Khulna Korma Recipes
Skip to navigation
Skip to content
King Korma with lamb
A delicious aromatic curry, from Khulna home to the Bengal tiger.
600-800g lamb pieces
1 medium onion
5 x cloves garlic
2 inches of fresh ginger
Coriander for garnishing
1 pack of Khulna Korma
optional: a fresh chilli
Finely chop the onion and finely grate the garlic and ginger. Lightly fry the onions, garlic and ginger in a saucepan using a splash of cooking oil - try to avoid any browning or burning. The mixture should turn a golden yellow colour after about 2 minutes.
In a small bowl and using milk or natural yoghurt mix the spices into a runny paste. Add the paste to the saucepan and continue to heat. The spices should start to release their aromas.
Prepare the lamb by piecing it into small cube like pieces. Add the meat to the saucepan and brown the surface areas for around 1 minute. Add 100ml boiling water and slow cook for 2 hours. For an extra creaminess, add cream, natural yoghurt or even a dash of coconut milk in the final 10 minutes of cooking. Finish by garnishing with chopped coriander.
Click to share on Facebook (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on Pocket (Opens in new window)
Click to share on Tumblr (Opens in new window)
Click to share on Google+ (Opens in new window)