Meet the Kormas!

Korma has its roots in the Mughlai cuisine of the Indian subcontinent.

Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt, cream or stock added. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.

Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef or game. Some kormas combine meat and vegetables such as spinach and turnip.

At Manvirro’s we love Korma! make sure to give ours a try next time you stop in.