Korma curry came about during the Mughul Empire in India. It's usually a mild curry, although some versions include Kashmiri chilli to add a little heat, which we've done here. Our version starts with chaunk, a mixture of onions, ginger and spices slowly cooked in ghee, and we finish the dish with a paste made with almonds, coconut flesh and poppy seeds to flavour and thicken the gravy. We've used lamb neck here for its full flavour and served it with lacha, a raw onion salad, for a nice clean lift to the dish.
Note Ground Kashmiri chilli are available from Indian grocers and online from herbies.com.au.