The word korma is derived from the Turkish word kavurma, which literally means ‘cooked meat’. As a dish, korma has many variations, but they are all based on meat braised in a yoghurt or cream sauce.
Spices: A traditional Korma uses a long list of ground and whole spices like bay leaf, cinnamon, cardamoms, cloves, nutmeg, mace, coriander, black cardamoms and black pepper