Korma (curry)

Yield: 8 Servings

Measure Ingredient
2 -(up to)
2½ pounds Meat (your choice - beef; lamb; chicken)
2 larges Onions
2 teaspoons (level) paprika
2 teaspoons (level) tumeric
2 teaspoons (level) ground ginger -or-
1 1.5-inch piece of fresh ginger
1 teaspoon Chile pepper (or whatever your favourite chili is) this is traditionally a mild curry - but will take some heat without spoiling
½ teaspoon Cinnamon
2 teaspoons (level) garum masala
1 teaspoon (level) salt
½ cup Yoghurt (up to)
4 ounces Butter or ghee (up to)
8 Cloves garlic
1 teaspoon (rounded) poppy seeds (optional)
1 onion for about 1 hour

Date: Sat, 24 Feb 1996 15:55:15 +1300 (NZDT) To: gghosey@... From: D <ddingle@...> Subject: Indian Recipes Hi Glen..... Anyway, I thought you might be interested in a couple of my favourite Indian recipes I have used for quite some time. They were part of an Indian cookery course a friend attended.

Neither recipe is particularly hot as far as the ingredients go - but they taste pretty damned good and you can always adjust the heat to your own liking:

1. Cut meat into pieces. Soak in yoghurt, salt, crushed garlic, ginger and 2. Slice the second onion. Heat the butter. Add onion and crushed poppy seeds. Cook for a couple of minutes and then remove from heat. Add all the remaining spices. Return to the heat, mix well and add meat and marinade.

3. cook over medium to low heat until the meat is cooked and yoghurt almost dried up.

4. NB You can leave it as a gravy curry by cooking on a low heat to prevent yoghurt from drying up...

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