Daniwal korme
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| Course | Main course |
|---|---|
| Place of origin | Kashmir |
| Region or state | Kashmir Valley |
| Serving temperature | Hot |
| Main ingredients | Mutton, coriander |
| |
Daniwal Korme (Kashmiri pronunciation: [d̪aːniʋal qɔrmɨ]) is a traditional Kashmiri dish made with lamb or mutton, cooked in a yogurt-based gravy flavored with fresh coriander leaves. The process involves braising the meat in the rich sauce. It is a staple of the Kashmiri Wazwan, the traditional multi-course ceremonial meal of Kashmir.[1][2][failed verification][3][failed verification]
In Kashmiri, "daniwal" means coriander,[4] while "korme" or "korma" refers to braise.[5]
See also
[edit | edit source]References
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