Korma is a typically Mughal Indian dish of Persian origin, where meat or vegetables are braised with a stock of water, cream or yoghurt and aromatic spices. Our recipe suggestion includes ground almonds, allowing that signature nuttiness to pull through in the flavour profile. Classically a mild, creamy and aromatic curry. We also recommend adding sultanas during the cooking process, which swell and burst to offer a sweet, juicy flavour surprise. 

Turmeric, Cinnamon, Sea salt, Coriander, Fennel, Cloves, Cumin, Cardamom, Chilli, Black pepper, Curry leaves. Non-irradiated.