Deluxe Badami Sauce
£4.65Korma probably evolved from the Persian meat dish Koresh where only ghee or oil is used in the initial cooking with garlic, ginger, and onion. In India, the same initial method is used to cook Korma, though it varies when lamb or chicken is marinated in yogurt. Water is introduced later, and saffron infuses a golden colour, but this must be entirely evaporated during the cooking process, indicated at the end of cooking when the ghee or oil floats on top of the cooked dish.
