Time to detox.
It’s the season for lime and lemons.
A lemon a day keeps the fat away.
Last week, I preserved some lime in Himalayan salt.
Made some lime chutney but it turned out the slices were too big and tough so I poured the contents into a blended and recooked them into marmalade. The taste isn’t for everyone straight from the jar. I like it on biscuits and even better with a small slice of cheese.
Lime chutney or marmalade is a very versatile dish which goes well with any meat and can be used as a marinade or an ingredient to add the ‘kick’ to some boring dishes. Indeed an all-time favourite.
Yes, a creative cook can turn a fussy eater into asking for more of something he discarded. (Grin)
Used some this morning to make a lime marmalade loaf topped with dates.
Our dinner was Lamb Korma with lime marmalade.
400-500gm Lamb chunks (or chops cut into chunky pieces)
2 brown onions
a small piece of ginger chopped into small pieces
3 cloves garlic finely chopped
4 pieces kaffir lime
1 stalk of lemongrass chopped into pieces
3 tablespoon oil
2 tablespoon korma powder
1 tablespoon turmeric powder
a dash of salt
1 heaped tablespoon lime marmalade
1 teaspoon sugar (optional)
1 teaspoon small mustard seeds
- Prepare all ingredients as required.
- Add oil in a hot wok.
- Add garlic and ginger and stir till a little brown.
- Add the korma, turmeric powder, mustard seeds, lemongrass and kaffir lime.
- Add the onions and stir all together.
- Add the lamb pieces stirring and add salt and lime marmalade.
- Cover and leave the meat to simmer on medium heat for 5 minutes.
- Add in half a cup of water and continue simmering for another 15 minutes.
- Add the green peas.
- Serve with roti, couscous or rice.
PS. If you are using lamb chops, cut away the fat.
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 3 to 4