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korma, n.
(ˈkɔːmə, ‖ ˈkormɑː)
Also 9– Quoorma, 20 khorrma, koormah, Quormah.
[a. Urdu ḳormā, ḳormah, f. Turk. kavurma lit. ‘cooked meat’.]
A mildly spiced Indian curry dish of meat or fish marinaded in yoghurt or curds. Freq. with qualifying word, as lamb korma, mutton korma.
1832G. A. Herklots tr. J. Shurreef's Qanoon-e-Islam (1863) App. p. xxx, Qoorma Polaoo,..the meat is cut into very thin slices. Ibid. p. xxxix, Sāloon of Qoormā,..chopped meat, add some water, all gurm and thunda mussalas, tamarind and ghee. 1883‘Wyvern’ Culinary Jottings (ed. 4) xxix. 302 The ‘Quoorma’, if well made, is undoubtedly an excellent curry. 1902‘Ketab’ Indian Dishes for Eng. Tables 14 (heading) Koormah or Quormah curry. Ibid. 15 Koormah should be of a rich golden brown colour, with no gravy. 1932M. R. Anand Curries 46 Add a little, very little, warm water if the kormah is in danger of drying. There should, however, be no gravy. 1954S. Chowdhary Indian Cooking 54 When ready, khōrrma should be quite dry and of an attractive colour. 1960R. P. Jhabvala Householder iii. 189 ‘You owl! How many times must I tell you for korma the meat must be soaked in curds!’ 1976Telegraph (Brisbane) 15 July 21/2 Lamb Korma curry is a case in point. Traditionally from Punjab, Korma is an Indian curry containing lamb, spices and yoghurt. It is one of the house specialities. 1988A. Ghosh Shadow Lines (1989) 120 In her mounting excitement, she began to make mistakes. There's a nice Gujarati mutton korma for you, she said. |