Wholesale Lamb Korma Shiraz Masala Curry Powder (170g)

ONE JAR WILL MAKE 7-10KG OF CURRY INGREDIENTS ARE PURE GROUND SPICES - STORE IN PANTRY Creamy, fragrant and beautifully mellow, Lamb Korma Shiraz is a luxurious curry masala designed for those who love big flavour without big heat. It delivers classic korma warmth—gentle spices, a silky sauce, and that comforting “slow-cooked” depth—perfect for family dinners and entertaining. Whether you’re cooking lamb, beef or chicken, this blend creates a rich, balanced curry that pairs beautifully with yoghurt, cream, coconut cream, or cashews/almonds. Built on an earthy, citrusy coriander seed base with the signature floral lift of green cardamom, it’s rounded out with paprika for gentle sweetness and colour, turmeric for golden depth, and a mellow lingering warmth from black pepper, with just a touch of chilli powder to finish—more fragrant and comforting than hot. Recipe Ingredients: 6 tbsp butter/ghee (90 g) 12 g whole blanched almonds-optional 12 g pistachio kernels-optional 12 g raisins-optional 12 g diced apricots (soaked) - optional 1 medium onion, finely chopped 2 tsp ginger, finely chopped (2 tsp ginger paste) 2 tbsp Lamb Korma Shiraz Curry Masala 750 g (1.7 lb) Lamb, diced 2 cups Greek yoghurt or full cream sour cream Salt to taste 4 eggs hard boiled, shelled and halved (for garnish) 1/4 cup finely chopped fresh coriander (for garnish) Method: Melt the ghee, add the almonds and pistachios and fry gently until lightly browned, remove from the pan and set aside. Add the raisins and apricots and fry gently until the raisins puff up, remove from the pan and set aside with the nuts. Add to the pan the onion and ginger, sauté until the onion is soft. Lower heat, add the Lamb Korma Shiraz Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well. Add the yoghurt/sour cream and salt. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Add the fried fruit and nuts, salt to taste, stir well. Serve with rice or Pulao (North Indian fragranced rice). Garnish with the halved hard boiled eggs and fresh coriander.