Oil one-quarter cup
Lamb one pound
powder quarter teaspoon
Coriander powder one teaspoon
Garlic paste one teaspoon
Ginger paste one teaspoon
chili powder quarter teaspoon
Salt half teaspoon
Turmeric powder quarter teaspoon
Fresh coriander leaf quarter cup
Mix spices, garam masala, one teaspoon
Two medium sizes cut tomatoes
First of all pour oil in the pan, put garlic and ginger paste in the pan and fry them for two
minutes. Then put lamb meat in the pan and fry it for five minutes. Now add mix spices, tomato and chili in the pan. Cook
them in low heat.
Add a small quantity of water to soften the meat.
Once the dish is ready, then sprinkle some coriander
leaves in it before serving it to the guest.
Chicken two pound
Garlic, ginger paste one tablespoon
Coconut one teaspoon
Puppet seed or khash khash, one teaspoon
Small cardamom four
Chili quarter teaspoon
Salt As you wish
Cooking Oil half cup
Turmeric quarter teaspoon
one medium size
Plain Yogurt one cup
Coriander leaf one tablespoon
Green chili one
Mint a few leaf
Put coconut- almond- khash khash- garam masala in one-cup plain yogurt and mix and grind them
properly, until it transforms into a thick paste. Cut thin slices of onion; cook them in the frying pan until it turns brown.
Next, put chicken in the pan and pour in the previously prepared yogurt thick mixture into the chicken. Mix every thing and
cook them at low heat. Add water as desired and continue to cook the chicken. Turn off the stove while a little bit of gravy
is still left in the pan. Your chicken korma is ready to serve.