Korma means cooked meat, has its origins in Urdu and is inspired by Persian cuisine. I have made a royal variant with ground almonds. It is basically a milder taste than what is usually known as Indian. Let me explain; the amount of chili is a little less, but it is felt even less since nuts, sour cream and possibly cream balance the strong taste. When I make it for myself, I like to add more chili.
You can use vegetables or any type of meat, chicken , and scampi . Because of the long cooking time, the sauce is even better with lamb. Water or cream as a liquid is optional. Indian dishes are often finely chopped because you eat with a spoon and not a knife and fork. You can of course brush this on chops and slow roast in the oven. Here is the traditional way I use:
LAMB KORMA
200 g Nirus Korma paste
1 dl sour cream / creme Fraiche
500 g lamb in pieces
2 dl cream/coconut milk/water
Masalamagic Korma paste can be purchased here or at Oda.
The product is naturally gluten-free, plant-based and without artificial additives (own advertising).
Procedure:
- Mix sour cream and paste, add to meat and bring to a boil.
- Add liquid and cook until the meat is tender.
