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dhaniwal korma


the recipe came from one of madhur jaffrey's cookbooks and is served at dawat, a restaurant she co-owns, in new york city.


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  1. Combine meat
  2. Water
  3. Turmeric
  4. Salt
  5. And black cardamom pods in a large saucepan
  6. Bring to a boil
  7. Then simmer 20 minutes for chicken and 45 to 50 minutes for lamb
  8. Until meat is cooked
  9. Remove meat
  10. Reserving broth
  11. Heat oil in a large skillet
  12. Add onions and saut until reddish brown and crisp
  13. Remove and drain on paper towels
  14. Add spices to the skillet and stir
  15. Add yogurt and garlic
  16. Cook
  17. Stirring constantly
  18. Until mixture has reduced to a thick sauce
  19. Add meat to the yogurt sauce
  20. Cook
  21. Stirring occasionally
  22. 3 to 4 minutes
  23. Add reserved broth
  24. Continue cooking until sauce is reduced to come about 1 / 3 of the way up the meat
  25. Crumble onions and sprinkle over meat
  26. Stir in cilantro and pepper
  27. Spoon off excess oil and remove whole spices before serving
  28. Serve with rice

Step 17

Total Time in Minute 110

Ingredients Count 15

cooking dhaniwal korma

See More Relate Photo


Whole chickens




Black cardamom pods



Black peppercorns

Whole cloves

Cardamom pods

Cinnamon sticks


Garlic cloves


Cracked black pepper

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