Here’s something brand spankin’ new. I’ve had Korma at restaurants and parties, and never before had the inclination to try making it. This recipe is from one of my mother’s cookbooks which was not written in English. I did my best with the translation and tried my hardest to follow the directions. I have some issues with the way this Korma is made. The recipe incorporates two methods I absolutely hate: frying onions beforehand & adding yogurt as a thickener. I’ll gripe about it at the end of the post.

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