Korma shulgun or korma kachalo

Korma shulgun or korma kachalo

Meat and turnip sauce or meat and potato sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Korma, see recipe for ingredients and method
see method for extra ingredients

Method

  1. Prepare the basic korma, omitting the split peas. About 20 minutes before the meat is cooked, add 3 white turnips or 3 potatoes, peeled and cut into 2 cm cubes. When the meat and vegetables are tender, add the coriander and cook for a further 10 minutes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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