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The korma is made using a technique called bagar. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release steam and mix the contents. [8] There is a wide variation between individual korma and other "curry" recipes.
Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]
Qormah (also spelled "korma" or "qorma") is an onion- and tomato-based stew or casserole usually served with challow rice. [3] First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of fruits, spices, and vegetables, depending on the recipe.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Butter chicken is an Indian dish made with mildly spiced tomato sauce. Karaage, a Japanese dish Chicken noodle soup Buldak is a Korean dish made from heavily spiced chicken. [3] Marinated barbecue chicken Cooking of chicken tabaka, a traditional Georgian dish Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and ...
Jalfrezi is typically made from green peppers, onions, and tomatoes. [8] Additional ingredients include spices like paprika and coriander. [9] Vegetables or meat are then stir-fried into the mix. [10] Jalfrezi is often served alongside pulao. [2]
Qovurma is a cooked dish that is part of the cuisine of Azerbaijan.There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables.. Despite sometimes being translated as "kourma", the dish has no culinary relationship to the korma of the Indian subcontinent, [1] although both names are derived from the same Turkic root.
Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookbooks of the time. Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour ...