>Lamb Korma with Roasted Aubergine and Sprouted Mung Bean Salad
>What a great meal! Thought I’d start with a salivating picture of my Lamb Korma (from Eat Yourself Smart) and Roasted Aubergine (from Wholegrain – modified), dinner for Sunday night. It took me a long time to prepare for this meal as I underestimated the timing. The lamb had hidden fats everywhere and I was sure to clean as much as I could, but with a blunt knife, that didn’t help at all. I got so flustered and frustrated that I had to succumb to just scraping out the fat with my fingers! Anyway, that’s by the by, the meal came out so good that it was well worth it. We enjoyed the meal thoroughly as we both ate in silence and we really scoffed it down, there was no time to even breathe!
I used a piece of Australian lamb shoulder for this lamb korma dish, which was about 1.5kgs plus bone plus all that yucky fat. It shrank down a fair bit but still had lovely juicy thick meat left on there. The made from scratch korma recipe can be found in Eat Yourself Smart, and I have to say the work was worth it. The korma cream came out so smooth, thick and oh-so-delicious. I was so comfortable eating it because I know exactly what’s in it and not some added preservatives or additives which makes the meal even more delicious. The ingredients were all fresh and friendly.
I roasted the lamb korma for about 1hr, letting it marinade in the korma for about 30min as I started the meal too late. No matter, the dish came out superb.