Comments on: Shahi Korma (“Royal Lamb” with a Creamy Almond Sauce)

By: Shahi Korma (Lamb with Creamy Almond Sauce) « Our Life in Food

Shahi Korma (Lamb with Creamy Almond Sauce) « Our Life in Food — Fri, 13 Nov 2009 15:35:18 +0000

[...] which had a nice almond flavored base, and the lamb turned out incredibly tender. As noted on Mike’s Table, where I got the recipe, I was really pleased, too, that you could definitely taste the distinct [...]

By: Rogan Josh from Mike's Table

Rogan Josh from Mike's Table — Wed, 22 Apr 2009 06:00:38 +0000

[...] about Indian food has been one of my goals for this year–something I ushered in by making shahi korma. Shortly after, I had received an email from one of my readers (Rose S. in India), very kindly [...]

By: Maninas

Maninas — Tue, 27 Jan 2009 17:11:04 +0000

Stunning recipe and a fantastic photo! I’m very very tempted! If didn’t have a Sri Lankan dal waiting at home, and some lamb in the freezer, I’d definitely be making this tonight!

By: Kevin

Kevin — Sat, 24 Jan 2009 18:46:44 +0000

That looks good! I like the sound of that creamy almond sauce.

By: White On Rice Couple

White On Rice Couple — Sat, 24 Jan 2009 06:34:57 +0000

I love anything cooked with creamy sauces, but this lamb has got to win the prize. It look fabulous! I just love all the wonderful spices that you put into it.
Also, thanks for the heads up on the cookbook. I love cookbooks! It’s another one to add to my collection of learning.

By: Peter

Peter — Thu, 22 Jan 2009 17:53:51 +0000

I’m like you…I’ll ordering anything but chicken…that I can have anytime at home.
Lamb shoulder, slow braised with these Indian spices – we want. I’ll even endure watching the Love Guru for this! lol

By: Terry B

Terry B — Wed, 21 Jan 2009 23:05:23 +0000

Okay, Mike, it’s the end of the work day and you’ve got me thinking of a lamb with cumin dish one of our favorite Chinese restaurants here in Chicago serves. I’m wondering if the uncooked chicken I have at home will keep another night. This looks and sounds wonderful. Also reminds me that I want to explore more Indian cuisine at home. [Which is to say more than the two dishes I currently do!]

By: Farina

Farina — Wed, 21 Jan 2009 16:33:18 +0000

I will take korma anytime over curry! I usually make chicken korma and use the instant paste since it’s easy to get back in Malaysia.

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Wed, 21 Jan 2009 14:08:45 +0000

I actually love the chicken version of this dish, but you’re right, it’s often overcooked and greasy in restaurants. This lamb version looks delicious; I love those thick nut-based sauces.

By: Maya

Maya — Wed, 21 Jan 2009 11:47:43 +0000

I love kurmas! We always make them on special occasions.