khara korma



  • A korma made with whole instead of ground spices. The meat is simmered first with yoghurt and cinnamon until dry, then with a water extract of garlic until dry, then fried in butter until cooked and crusty. It is then mixed with the previously soaked spices and herbs and their marinating liquor: typically chilli peppers, fennel, cinnamon, cloves, cumin, bay leaves, peppercorns marinated in lime juice, nigella and cardamom seeds, plus a little asafoetida and ground ginger. All is then cooked in butter until dry and the fat separates.