Learn if yogurt alone provides enough acidity in korma while adding richness and tenderizing meat.
1 Answer
Yes, yogurt can be used as the main acid in korma recipes, providing a tangy flavor and helping to tenderize the meat. It also contributes to the creamy texture characteristic of korma.
Detailed Explanation:
Yogurt is a common ingredient in many korma recipes, acting as the primary source of acidity. The lactic acid in yogurt helps to break down the proteins in meat, making it more tender and easier to digest. When added to the korma, the yogurt should be whisked smoothly to prevent curdling. It's typically added after the onions and spices have been sautéed and the meat has been browned. The yogurt is then cooked along with the other ingredients, allowing its flavor to meld and create a rich, creamy sauce. The amount of yogurt used will vary depending on the recipe and desired level of tanginess. Some recipes may also include a small amount of lemon juice or other acids to further enhance the flavor profile, but yogurt remains the key acidic component.
Pro Tip:
To prevent yogurt from curdling when added to hot korma, temper it first by whisking in a spoonful or two of the hot sauce before adding the yogurt to the entire dish. This gradually raises the yogurt's temperature and reduces the risk of separation.