Korma

Korma

When it comes to meat korma, every detail matters, particularly the meat. Meat commonly used include:

Lamb or Chovo: These meats are fatty which makes them best suited for slow cooking.

Chicken: this is a more healthier option, cooks faster but knows how to take spices in.

Vegetarian or Non meat alternatives: And those who wish for a vegetarian korma can have paneer, potatoes or mixed vegetables.

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Yogurt forms an important part when it comes to the marinade of fowl. It makes the meat juicier and gives refreshing taste to the dish which is essential to cut down the heaviness of the dish. Another benefit of using yogurt is that its acidity is useful in allowing the spices to enter the meat which improves the taste greatly.

3. Spices

4. 4. Simmering

As soon as the meat is thrown in, it is worth to call it a day and let the meat simmer for a while. This ensures a slow-braising of the meat until it becomes soft, whilst allowing every spice to work its magic. Stir up every once in a while and add some water to keep the meat sauce thickness.

Some Cooked Meat Korma Available In The Market

1. Mughlai Korma

The Mughlai style is probably the most recognizable, owing its identity to its rich and creamy form of cuisine. It is common in these kinds of dishes to use yogurt, cream, and ground nuts among other things and hence this dish is rather rich.

2. Hyderabadi Korma

The Hyderabadi Korma and certainly does not have any Korma like previous examples as it is a dish which is prepared with a pot in the raw meat and rice is set and steamed with the ‘Dum’ technique. Here again viscosity this type of dish adds a lot of flavor and smell.

3. Awadhi Korma

Awadhi korma, which translates to meat stew, is a dish peculiar to the people of Lucknow in India. It is said that people of such regions can even survive extreme cold without consuming any heavy and warming food but instead few light flavored dishes.

4. South Indian Korma

In this version coconut and curry leaves and the like are more often used which gives it a much different taste that appeals to the South Indian cuisine. It is generally hotter and bears hefty rice or appams on the sides.

5. Korma

Korma can also be prepared in vegetarian variations, eg with vegetables or paneer, where a similar style and spices will be used to create a thick yogurt like dish.

Step by Step Procedure of Preparation of Traditional Meat Korma

Ingredients

2 lbs of meat (lamb, goat, or chicken) bone rendered and cut into pieces

1 cup of unflavored yoghurt

2 bulks of onions sliced finely

about 4 cloves of garlic francised

1 nick-gender grated

2-3 fresh chiles, cut vertically (or to taste)

1/4 C ghee or cooking oil

1/2 C cashew nut or almond fine paste (pre soaked and blended)

1 Tbsp cumin seeds

1 Tbsp corriander powder

1 teaspoon turmeric powder

1 tablespoon cayenne pepper (or to taste)

2 teaspoons mixed Indian powder

Add salt to taste