Cooma Korma

Korma is a dish originating in India, consisting of meat or vegetables braised with yogurt or cream and stock, and spices to produce a thick sauce not unlike a gravy.

A korma can be mildly spiced (like this one!), or can be fiery, and all meats can be used, including chicken, beef, lamb, goat or game such as venison. It is best cooked long and slow, so the cream or yoghurt does not curdle.

The town of Cooma is the gateway to the Snowy Monaro region, 114km south of our Nations Capital, Canberra. It has a population of almost 7000 people, and the region is known for the production of fine merino wool. It was settled as early as 1827, expanded in the Kiandra Gold Rush in the 1860’s, and grew again when snow sports were introduced in the Snowy Mountains at Thredbo and Perisher.

In 1949, the Snowy Mountains Scheme (Snowy Hydro), dramatically changed the character of Cooma, with an influx of workers from post war Europe. The said ‘Capital of the Snowy Mountains’ is now a town rich in culture and diversity, and offers a plethora of adventures, fine foods and good country hospitality.

It’s a perfect halfway stop point between the ACT and the Sapphire Coast.