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Lamb Khorma
Book Information
The Professional Chef (8th Edition)
Page: 668
Ingredients
Cashews
Cilantro
Cumin
Fresh Ginger
Garlic Paste
Ghee or Vegetable Oil
Ginger Paste
Ground Cardamom
Ground Coriander
Ground Fennel
Heavy Cream
Lamb
Onion
Thai Chile
White Pepper
Yogurt
Tags
Braising and Stewing