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Korma
Korma (from Turkish ''kavurma''), also spelled kormaa, qorma, khorma, or kurma, is a dish originating in Central Asia〔(Amjum Anand (2007), ''My Chicken Korma'' (Times Online) )〕 consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.
==History==
The word "korma" is derived from Urdu ''ḳormā'' or ''ḳormah'', meaning "braise",〔Singh, D. ''Indian Cookery'', Penguin, 1970, pp.24-25〕 derived in turn from Turkish ''kavurma'', literally meaning "cooked meat".〔"korma, n.". OED Online. June 2013. Oxford University Press. Retrieved: 2013-08-29.〕 Korma ( in Persian)〔(Hyderabadi Korma with Puri's ) Namita's Kitchen. Retrieved: 2013-08-29.〕 has its roots in the Mughlai cuisine〔 of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream 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, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term ''Shahi'' ((英語:Royal)), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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