Originating from Persia, the Korma was developed in the Islamic courts of the Moghul Emperors during the 16th to 19th centuries. Traditional kormas are rich dishes, using lots of expensive spices and nuts - cardamom, nutmeg, saffron - mixed into a rich sauce using yoghurt. Steenbergs organic korma masala is based on a recipe from the Nizam of Hyderabad.

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