Lamb Korma that will make you nod your head.

6 Mar

There is not much that will quieten me down. I’m a talker. I talk a lot. I talk in my sleep, I talk under water and I know its uncouth, but I definitely talk when I’m eating. But – if you ever see me close my mouth while chewing, point calmly and repeatedly at my plate (This thing! This thing right here!!), and nod my head up and down, you know you’re on a good thing.
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My brother in law passed up the offer to come over for dinner last night. Silly, silly bro-in-law. Haha! Because I found a Korma that had me exclaim out loud, “I’ll never get take away Indian again!” And while that of course was probably a hyperbole or just plain untrue, this Lamb Korma was easy, and stop-the-press kind of tasty. Seriously, make this. Make it this week. πŸ™‚

Tip of the week: Unless you are fancy (ooh la la) and have bought blanched almonds, you’ll need to remove the skins of normal almonds before you grind them up. Blanching almonds is easy. Put them in boiling water for 60seconds (ONLY!), drain them into a strainer and rinse them under cold water, pat dry with paper towel. Squeeze one end of the almond and it will shoot out of its skin happily. It will also shoot across the room if you are pointing it haphazardly around. You have been warned. πŸ˜‰

We served this with rice, papadums and flatbread. And the yoghurt went really well with it. Even my husband, who is not a fan of yoghurt at all, ate quite a bit with his dinner. Enjoy!! πŸ™‚

By the way:Β When you read the recipe below, it calls for “Ghee”. Ghee is clarified butter. You know when you melt butter, and there is a clear part and a cloudy part? Ghee is a whole jar of the clear part only, which you can buy in the “Indian section” of your supermarket. (You get the Korma paste in that section too.) BUT – You could use oil or butter instead and it wouldn’t make that much difference at all.

This recipe is from The Australian Woman’s Weekly: The Complete book of Modern Asian recipe book.

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