Lamb Korma with Basmati Rice

What is it?

Lamb pieces sit in a mild korma sauce with almonds, cream and spice, paired with basmati rice. It’s a frozen meal, so the components are cooked separately, then chilled and reheated in the tray. Korma usually leans on yoghurt or cream for its body, and the nutty base gives it a thicker, softer texture than a tomato curry. Dineamic’s line often uses chef-style recipes and single-serve formats, and this sits in the richer end of the range. Compared with a chicken korma, the lamb brings a heavier flavour and a firmer bite, while the rice stays as the plain counterpoint underneath.