I think everyone loves a nice qorma which is also spelled as korma. This is eaten more with either naan or rice but chapati can be eaten with it too and it just gets in to this yummy curry.
When most people like my grandfather and father thinks about curry that it is a spice only. Really not so because it is a lot of spices to make up a curry. There are some curries where curry leaves are added and some that aren’t. For starters you have to have your spices to make this korma aka qorma with. Korma Or Qorma Masala (Spice For Stew Mix)
I posted the link above so you know how to make the masala mix. However Mr. Riaz would always get a store bought which is not no were near quite as tasty and that is my opinion.
After making my masala and setting it aside on medium high heat I added 1/4 cup of olive oil to the pot, chopped 1 onion or shallot then browned them. I added 1 pinch of pink salt to the onion while it is cooking to speed up the caramelization process. I added 2 cloves of garlic, 1 small piece of ginger I washed peeled and chopped then added it to the pot. I added the homemade korma masala, It is ok because what I have made is for 1 single use only.
It is always used best while it is fresh so your food tastes the best. I added 1 pinch each of turmeric, red chili powder and Garam Masala to the oily mixture and this is where it really starts to smell nice.
I added 1 each of chopped green chili and tomato then cooked the tomatoes down where it is a complete mush on low heat. I had some 1/2 cup of water on me and I added 1 tiny bit at a time by adding it by the teaspoon fulls if the masala mixture starts to stick. It is important if you have it on low burner at this time to keep it from burning. You also have to keep an eye on it too. After the tomato has been cooked down to nothing, add either 1 lb or kilo of meat. This recipie is only for beef, chicken, lamb, goat or veal and add add the rest of the water in there with another 3 cups of water.
At this point it is supposed to be soupy. Cover the pot and cook for 30 minutes. Keep checking every 10 minutes just to see how the meat is cooking. I used chicken for this dish though and I got a rave for it from Mr. Riaz above all people and he was doing all of the squaking for nothing.
But I got his point in Peshawar they called dal and keema or queema korma aka qorma. We are going to do this recipe someday so sit tight.
After the timer sounded I checked the meat and it was near completion. I added 4 tbs of yogurt to a bowl and added 1 pinch of cornstarch and mixed it very well. I added 3 tbs of water to the yogurt mixture and mixed some more and added it to the korma aka qorma cooking on the stove. I mixed it very well and again let it cook for another 30 minutes or until the meat was completely done. I tasted it and made sure everything was ok so I added 2 pinches more of pink salt. To the finished stew I added 1 pinch of cilantro and covered the pot and shut off the stove. A few minutes later it is ready to enjoy with naan, chapati or rice.
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