Daniwal korme
Traditional Kashmiri dish
From Wikipedia, the free encyclopedia
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]
| Course | Main course |
|---|---|
| Place of origin | Kashmir |
| Region or state | Kashmir Valley |
| Serving temperature | Hot |
| Main ingredients | Mutton, coriander |
In Kashmiri, "daniwal" means coriander,[4] while "korme" or "korma" refers to braise.[5]