In celebration of Deepavali, here’s a dish for you! For those wondering, korma consists of meat (sometimes vegetables) braised with yogurt, stock, and spices to produce a thick sauce that’s flavorful. We used mutton instead of lamb in our recipe, as it’s more readily available locally.
For the rice, we fried the rice in spices, and cooked it in saffron water and stock, once done we mixed in cashew nuts and raisins. We marinated the mutton with curry paste , and slow cooked them until tender, before adding in the yogurt!
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