Lamb korma with lime marmalade

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

  1. Prepare all ingredients as required.
  2. Add oil in a hot wok.
  3. Add garlic and ginger and stir till a little brown.
  4. Add the korma, turmeric powder, mustard seeds, lemongrass and kaffir lime.
  5. Add the onions and stir all together.
  6. Add the lamb pieces stirring and add salt and lime marmalade.
  7. Cover and leave the meat to simmer on medium heat for 5 minutes.
  8. Add in half a cup of water and continue simmering for another 15 minutes.
  9. Add the green peas.
  10. 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

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