|Nutritional Guidelines (per serving)|
Kormas are typically made by marinating the main ingredient in yogurt and spices like ginger and garlic. It is then cooked in its own juices and a gravy made of onions, lots of tomatoes, green chilies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc.
Kormas can range from mild to medium hot and tastes nice with bread like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven). You can also make this dish with mutton or goat meat.
- 2.2 pounds (1 kilogram) lamb, mutton, goat meat on the bone or boneless
- 1 cup fresh unsweetened yogurt
- 3 to 4 tablespoons vegetable cooking oil
- 3 large onions chopped fine
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 2-inch piece of cinnamon
- 6 cloves
- 10 peppercorns
- 2 pieces of mace
- 5 green cardamom pods split
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon nutmeg powder
- 2 large tomatoes chopped fine
- salt to taste
- fresh green coriander chopped fine - to garnish (approximately 2 tablespoons)
Thoroughly wash the lamb, drain and put into a large mixing bowl. Add the yogurt and mix to coat the meat well. Keep aside.
Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. When hot, add the onions and fry till almost pale golden. Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.
Add all the whole spices and fry for 1 minute - or till spices are slightly darker in color.
Add all the powdered spices and fry until the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If required, sprinkle a little water from time to time to prevent the masala from burning.
Add the marinated meat to this and fry till the meat is sealed.
Add the tomatoes, salt to taste and fry till the tomatoes are pulpy. Stir often to prevent spices burning. Do not cook on high heat. Once tomatoes are pulpy, simmer heat, cover the pan and cook until meat is done, about 30-45 minutes.
This dish should have a thick gravy so ideally, water is not added while cooking. If however, you find it getting too dry, 1/2 a cup of warm water can be added to it.
When the meat is cooked and tender, remove the pan from heat and put Korma into a serving dish.