(from Diipaks book in India, ~1970) Monce garlic and ginger into a bowl and add 2 C. cold water. Saute onion in half of the butter until transparent. Add yoghurt, tomato paste, spices, and salt. Saute meat in another pan in remaining butter until golden. Stir in the spice mixture, add some of the garlic-ginger infusion, and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time as necessary. (The sauce for korma should be very very thick.) Correct seasonings and serve with cooked rice. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
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|Serving Size: 1 Serving (1961g)|
|Recipe Makes: 1|
|Calories from Fat: 8822 (94%)|
|Amt Per Serving||% DV|
|Total Fat 980.3g||1307 %|
|Saturated Fat 478.8g||2394 %|
|Monounsaturated Fat 375.1g|
|Polyunsanturated Fat 68.2g|
|Cholesterol 1497.7mg||461 %|
|Sodium 2703.2mg||93 %|
|Potassium 2773.1mg||73 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 58g|
|Protein 90.2g||129 %|
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Calories per serving: 9419
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