Recipe by platinumpixels
"Originated in Persia, brought to India during Akbar period, and modified in Kashmir.
The recipe varies from region to region and restaurant to restaurant. North Indian Korma is pale yellow in color from saffron and cooked without any tomatoes or turmeric. This recipe version will be the closest to the traditional Kashmiri Korma. Kashmir Pandits substitute onion and garlic with Asafetida. Serve with jasmine rice and mango chutney."
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2 1/4 pounds
cubed lamb meat
olive oil, divided
brown onion, chopped
red potato, peeled and cubed
drained canned chickpeas (garbanzo beans)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 124
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