Comments on: Lamb Shahi Korma: A Rich Royal Dish http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/ Thu, 28 Aug 2008 11:16:22 +0000 http://wordpress.org/?v=1.5.2 Comment on Lamb Shahi Korma: A Rich Royal Dish by: Kim http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-53383 Fri, 04 Apr 2008 23:43:58 +0000 http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-53383 I've been wanting to try this recipe since I found it. Today is my fiance's birthday (He's from Kashmir) and I decided to give it a try. You know, I couldn't find cashew butter anywhere? So I bought some roasted cashews and threw them in the food processor with a bit of oil - turned out great! I did add two more ingredients - a few strands of saffron and a bit of garam masala - and it's currently simmering happily on the stove and filling the house with the most incredible aroma ever! I cannot wait til dinner :) Thanks so much for this recipe! I’ve been wanting to try this recipe since I found it. Today is my fiance’s birthday (He’s from Kashmir) and I decided to give it a try. You know, I couldn’t find cashew butter anywhere? So I bought some roasted cashews and threw them in the food processor with a bit of oil - turned out great!

I did add two more ingredients - a few strands of saffron and a bit of garam masala - and it’s currently simmering happily on the stove and filling the house with the most incredible aroma ever! I cannot wait til dinner :) Thanks so much for this recipe!

]]> Comment on Lamb Shahi Korma: A Rich Royal Dish by: Barbara http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51809 Thu, 14 Feb 2008 06:02:18 +0000 http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51809 Kristi, I have access to several bhuna recipes, but they may be different than the dish you are used to eating. Can you give me some more information so I can try and figure out more closely what the versions you are used to taste like? Such as: what color is the curry? Can you tell if there are tomatoes in it? Is it tart? Is it sweet? Is it hot with chilies? Can you discern any particular spices? Does it have whole spices in it? Is it very saucy, or is it fairly dry with all the sauce clinging to the main ingredients? Are there fresh herbs? Do you taste any coconut or coconut milk or any dairy products in it? With more of this sort of information, I can do a better job trying to develop a recipe that will suit your taste. Maninas--sorry, I wasn't sure if you got it. You can cut the nut butter amounts down considerably. It will still be korma and will still be good, just not as rich as the royal versions this is based on. Which is fine--we don't want to eat like a king every day, do we? It isn't good for us to eat richly all the time, anyway. Toffee--if you let me know you are coming, I can pop a pot of korma on the stove at work or at home in a trice, and have it hot and ready when your plane lands. Of course, the nearest airport is an hour and a half drive from us in Columbus, but hey--that just lets your appetite build up, right? ;-) Kristi, I have access to several bhuna recipes, but they may be different than the dish you are used to eating. Can you give me some more information so I can try and figure out more closely what the versions you are used to taste like?

Such as: what color is the curry? Can you tell if there are tomatoes in it? Is it tart? Is it sweet? Is it hot with chilies? Can you discern any particular spices? Does it have whole spices in it?

Is it very saucy, or is it fairly dry with all the sauce clinging to the main ingredients? Are there fresh herbs? Do you taste any coconut or coconut milk or any dairy products in it?

With more of this sort of information, I can do a better job trying to develop a recipe that will suit your taste.

Maninas–sorry, I wasn’t sure if you got it. You can cut the nut butter amounts down considerably. It will still be korma and will still be good, just not as rich as the royal versions this is based on.

Which is fine–we don’t want to eat like a king every day, do we? It isn’t good for us to eat richly all the time, anyway.

Toffee–if you let me know you are coming, I can pop a pot of korma on the stove at work or at home in a trice, and have it hot and ready when your plane lands. Of course, the nearest airport is an hour and a half drive from us in Columbus, but hey–that just lets your appetite build up, right? ;-)

]]> Comment on Lamb Shahi Korma: A Rich Royal Dish by: maninas http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51774 Wed, 13 Feb 2008 17:50:32 +0000 http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51774 i know, i meant nut butters i know, i meant nut butters

]]> Comment on Lamb Shahi Korma: A Rich Royal Dish by: Toffeeapple http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51772 Wed, 13 Feb 2008 16:54:27 +0000 http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51772 If I start saving for the air fare now, I could get to you for the next time you make it... Sounds absolutely gorgeous. If I start saving for the air fare now, I could get to you for the next time you make it…

Sounds absolutely gorgeous.

]]> Comment on Lamb Shahi Korma: A Rich Royal Dish by: Laura http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51754 Wed, 13 Feb 2008 04:14:43 +0000 http://www.tigersandstrawberries.com/2008/02/12/lamb-shahi-korma-a-rich-royal-dish/#comment-51754 I had a different substitution question: I have made a habit over the years (for reasons of expense, convenience, and the fact that I have good, humanely raised, local beef in my freezer whereas I have no idea where to find local lamb) of subbing beef for lamb, especially in Indian dishes. I think Madhur Jaffrey actually suggested it in one recipe. Do you think it would work here? Thanks for posting such a long recipe, by the way. I had a different substitution question: I have made a habit over the years (for reasons of expense, convenience, and the fact that I have good, humanely raised, local beef in my freezer whereas I have no idea where to find local lamb) of subbing beef for lamb, especially in Indian dishes. I think Madhur Jaffrey actually suggested it in one recipe. Do you think it would work here?

Thanks for posting such a long recipe, by the way.

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