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    You are in: Home / Indian / Dhaniwal Korma Recipe
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    Dhaniwal Korma

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    • on March 10, 2010

      This was one of the best kormas I've had so far. Made it with lamb as suggested which needed approx. one hour to cook. I'm not sure if it makes a great difference to use green cardamom pods - that's what I had, and I've never tried black ones. Also I must admit that accidentally I mixed in one cup of vanilla yoghurt - I make my own nut yoghurt and didn't mark the vanilla ones, so one of them went into the korma. It's not a really sweet yoghurt, though, and only a hint of vanilla flavor which blended wonderfully with the other spices. This probably will become my standard for lamb korma. Thanks for posting! Made for India - More Than Just Curries Tag Game.

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    Nutritional Facts for Dhaniwal Korma

    Serving Size: 1 (773 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 963.7
    Calories from Fat 610
    Total Fat 67.8 g
    Saturated Fat 21.1 g
    Cholesterol 275.6 mg
    Sodium 348.2 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 1.2 g
    Sugars 13.8 g
    Protein 66.7 g

    The following items or measurements are not included:

    black cardamom pods

    cardamom pods


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