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
  1. Step 1: The Prep

    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.
  2. Step 2: Curry Base

    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.
  3. Step 3: Add Ingredient

    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.
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy
  • Child Friendly