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Number of Votes 4
Number of times Viewed 22247
Comments 5
Rating 4/5.0
Occasion: Any   Total servings:
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time:
How to serve: Hot    

Korma recipe by UrS2LuV at
Spicy korma lamb chicken can be used as well in this recipe.

Keywords: spicy

2 lbs meat or poultry
1/4 cup vegetable oil
1-1/2 teaspoon tomatoClick to find more about tomato paste
1-1/2 teaspoon saltClick to find more about salt (namakClick to find more about namak)
1-1/2 teaspoon red chilly powder (lal mirchiClick to find more about lal mirchi)
1-1/2 teaspoon corriander powder (dhaniya powder)
1-1/2 teaspoon turmericClick to find more about turmeric (haldiClick to find more about haldi)
1-1/2 teaspoon gingerClick to find more about ginger and garlicClick to find more about garlic paste
2 large onions finely sliced
1 cup plain yogurt
corrainder (fresh haraa dhaniya)

Add cooking oil to a large pot add onions and fry till golden brown then remove and place on paper towels and crush!
Next add the meat/poultry to the same oil and fry for a few seconds then add gingerClick to find more about ginger/garlicClick to find more about garlic and fry about 1-2 minutes the meat/poultry will change color slightly.
Now add the tomatoClick to find more about tomato paste and keep frying add all the spices and reduce heat add yogurt few tablespoons at a time this will make the sauce thicker!
Add the crushed onions and about 1-2 cups of water let it cook thoroughly for about 35-40 mins
Garnish with fresh corriander leaves (hara dhaniya)
You spicy korma is ready to eat!!
May be served with plain white rice or naan!!

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There are 5 comment(s) for this recipe.
by Anonymous 5/5 Stars
amazing recipe please share more

Mon Nov 19, 2012

by UrS2LuV No Rating
ty again foodluver!

Thu Sep 23, 2010

by foodluver 5/5 Stars
Very nice recipe! I tried making it,it turned out great!

Wed Sep 15, 2010

by UrS2LuV No Rating
Thank you Jay!

Tue Sep 14, 2010

by jay 5/5 Stars
this is the best recipe

Thu Apr 01, 2010

Link to this recipe:


  Korma at

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