Meat Kurma or Korma
Korma, they say originated from Turkey actually. It is a thick gravy spiced with yoghurt and other exotic ingredients. The basic taste of the Korma is actually derived from the cumin & coriander powder. This meat kurma recipe is actually a slow cooked meat gravy. The meat can be substituted with various vegetables too; or even boiled eggs or cottage cheese. Experiment, and let us know how it went!
Ingredients:
- Meat (of your choice)
- Onion
- Yogurt
- Ginger paste
- Garlic paste
- Bay leaves
- Whole black pepper
- Green cardamom
- Cumin seeds
- Coriander powder
- Chilli powder
- Garam masala
- Salt
- Coriander leaves
- Cooking Oil
Preparation:
- Heat oil in a pan with a heavy base
- Fry onions till golden
- Now remove the batch of onion, drain the oil, and grind to a fine paste.
- Mix the onion paste and the yogurt. Keep this mixture aside to be used at a later stage.
- Reheat the oil over medium heat
- Temper the oil with bay leaves, and crushed (coarsely) each of the following — cloves, pepper, green cardamom.
- Now add cumin seeds and fry for a minute.
- Then add ginger-garlic paste, and the powdered spices, namely, coriander powder, garam masala powder, chili powder, and salt.
- Sauté for about five to seven minutes, stirring frequently to prevent anything from sticking to the bottom of the pan.
- At this stage, you may add some water to prevent the mixture from sticking to the bottom of the pan.
- Add meat now and fry for another few minutes.
- At this stage, just enough (preferably warm) water to cover the meat
- Now cover the pan and then reduce heat and allow the meat cook for about half an hour. Check to ensure that the meat is almost tender.
- Add the yogurt mixture a little at a time at this stage to the meat and stir well to blend it into the mixture without forming any lumps.
- Repeat until all the yogurt mixture has been used up.
- Fry and cook for another five to seven minutes.
- Add a little more warm water again if you feel the need. (remember that there will not be much gravy in this dish).
- Sprinkle chopped coriander leaves on top.
- Simmer uncovered for a while and remove from heat.
- Allow some standing time covering the pot and then serve hot with roti/nan/paratha.