Kormas are a range of Persian/Mughlai influenced curry dishes of Northern India. Spice & Co. Korma has a mild heat - extra chilli can be added to taste. For Lamb/Chicken Korma sauté 1 diced onion, add 3 tbsp Korma mix for each 500 gms of meat. Brown the meat with the onions/spices. Add 2 tbsp ground cashews or almonds, 1 pinch saffron, 180 ml water, 150 ml natural yoghurt. Slow simmer in a pot until tender. Add a dash of cream to finish (optional), handful fresh or dried curry leaves or fresh coriander leaves. If desired replace the chicken with a vegetable such as cauliflower.

Korma spice mix can also be used moistened with oil and used as a wet spice rub on Chicken, Lamb, Steaks, Fish and Prawns etc for a great BBQ or grill dish.