The word Korma/ Kurma comes from Mughlai cuisine. It means a royal gravy that is prepared with mutton, chicken, beef etc. The gravy is thick and rich with a little larger quantity of oil in it. Korma can be prepared either spicy or mild. It depends on your taste buds.
Traditionally the Korma was made in a Big Handi, but gradually people adapted woks etc for cooking. I have also seen few cooking in a pressure cooker. Though it saves time and energy but trust me that authentic tastes lacks which you get in slow cooking. Mutton when cooked in slow flame for long long time infuses the taste and aroma well and that gives you an amazing taste.
One amongst many Korma preparations is Adraki Gosht Ka Korma, in which a large quantity of ginger is used that dominates the flavor. Adraki Gosht Korma tastes fabulous when teamed up with Roomali Rotis. Well we enjoyed this delectable delicacy with some hot tawa rotis and steamed rice.