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Kashmiri korma
- Makes
2 tablespoons
- Difficulty
Easy
Published 1999
A mild blend from northern India, where saffron features prominently in cooking and mustard oil is used for heating the spice mix for deeper complexity. A korma is simply a Murghul term for long, slow braising. The spice mix is usually stirred into a yoghurt, ghee, cream or ground-nut base and is then used to marinate the chosen meat or vegetable.
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