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The korma is made using a technique called bagar. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release steam and mix the contents. [8] There is a wide variation between individual korma and other "curry" recipes.
Curry is a dish with a sauce or gravy ... cloves, cardamom, and saffron; whereas an 1869 Anglo-Indian quorema or korma, "different in substance as well as name ...
Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookbooks of the time. Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour ...
The spices and condiments used in Khushka may include but are not limited to: cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions.The dish retains the white color of rice even with the light seasoning with spices.
Daniwal korma (a mutton curry with coriander) Waze palak, Waze Hak & Waze Header ( green spinach, collards and mushrooms cooked by a Waze) Aab gosh (lamb cooked in sweet milk curry) [3] Marcxewagan korme (an extremely spicy lamb dish) Kabab (minced meat roasted on skewers over hot coals) [4]
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Kokur aloobukhar korma, chicken cooked with dried plums with Kashmiri ingredients. [218] Palak ta kokur, spinach with country chicken. [271] Gand ta kokur, chicken and onion curry. Kokur ta torreil, chicken with snake gourd. [272] Bam chunth ta maaz, quince with lamb. [273] Gogjee-aare ta maaz, sundried Turnips with Lamb. [273]
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