Day 8: Lamb Korma Recipe

Lamb Korma - turmeric with a dash of paprika

Tonight I made lamb korma from scratch for dinner. Our favorite lamb korma comes from a little strip-mall Indian place in Florida called Memories of India. Their korma is much redder than most kormas and isn’t as rich as the white korma. Most recipes on the internet and in my Indian cookbooks were for the white korma… so I had to improvise. Below is the recipe I came up with. The end result was very tasty although not quite a perfect duplicate of Memories of India. The end product had the korma flavor (thanks to the turmeric and coriander powder) but was a little more like curry than korma. It lacked a bit of richness (maybe use dairy-yogurt next time or saute the lamb/onions in butter) and a bit of sweetness (add a few tablespoons of brown sugar?). It also needed more coconut. Next time maybe I’ll add three or so tablespoons of powdered coconut – this might also fix the sweetness problem.

Dani’s Lamb Korma Recipe


Ginger, one medium knob peeled and chopped
2 small to medium Onions
3 cloves of Garlic
1 Tomato
3/4 cup Plain Yogurt (I used a soy yogurt)
1/4 Coconut Milk
2 teaspoons Garam Masala
3 tablespoons ground Unsalted Cashews
1/4 to 1/2 Unsalted Cashews to include in Korma
1 teaspoon Cumin Seeds
2 Cardamom Pods
2 lbs. Lamb
3 teaspoons Turmeric
1/2 teaspoon Paprika
dash Black Pepper
2 to 3 teaspoons Coriander Powder

1. Combine ginger (one largeish knob), onion (1 small or medium), garlic (four cloves), tomato (1) in blender.
2. Add yogurt (3/4 cup plain), coconut milk (1/2 cup) garam masala (2 teaspoons), ground unsalted cashews (3 tablespoons) and mix well.
3. In a skillet heat a tablespoon or two of oil over medium-high heat add 2 teaspoons cumin seeds and a cardamom pod, and sizzle for 15-30 seconds.
add extra chopped onion (1 small onion), stir frequently until brown.
4. Add lamb and sauté until lamb is browned and most moisture has evaporated.
5. Add turmeric (3 teaspoons), , paprika (1/2 teaspoon), a few grinds of black pepper, coriander  powder (3 teaspoons).
6. Add sauce, cauliflower and potatoes. Simmer 25 mins.
7. Add frozen peas/carrots and cashews (1/2 cup). Simmer 5 minutes.

Serve on top of basmati rice with a side of roti or garlic naan.

Things to consider next time: dairy yogurt/butter, something for sweetness, powdered coconut


Day 6: Vegetarian Lasagna Recipe

Tonight I adapted several recipes together with a dash of my own ingenuity and made a vegetarian lasagna. It was delicious. I will definitely make this again. See below for the recipe.

Official photo-of-the-day: sautéd onions and spinach


About 9 Pasta sheets (make your own or use fresh pasta from Whole Foods)
1 15oz package of part skim ricotta cheese
3/4 cup mozzarella
1/4 cup parmesan
1 egg
Approximately 4 cups of fresh spinach
2 or 3 cloves of fresh garlic, sliced thin
2 zucchini, peeled and sliced thin
1 onion, chopped and browned
olive oil
Italian seasoning (oregano, sweet basil, marjoram, thyme, and rosemary) to taste
about 1 1/2 cups of your favorite spaghetti sauce

Heat oven to 350 degrees F.

In a medium sauce pan, heat about a tablespoon of olive oil. Add onion and sauté until brown, stirring occasionally.

In another medium sauce pan, heat another tablespoon of olive oil. Add garlic and sauté until garlic begins to brown, then add spinach and quickly sauté until reduced in volume.

Meanwhile, in a mixing bowl combine the ricotta cheese, 1/2 cup of mozzarella, egg, and Italian seasoning. After the spinach is done sautéing, add the spinach/garlic mixture to the mixing bowl and stir.

Ricotta, mozzarella, and egg

Spray a 9×9 inch pan lightly with cooking spray (I used grapeseed oil). Add a small amount of tomato sauce to the bottom, then line the bottom with a layer of pasta (about three sheets).

Spread half the ricotta mixture on top of the pasta. Next add a layer of sautéd onions, then lay out the thinly sliced zucchini into a third layer. Cover with a layer of tomato sauce.

Repeat: pasta, ricotta mixture, onions, zucchini, and more sauce.

Layer in progress

Top with a layer of pasta. Add a bit more sauce to keep the top moist during cooking. Then add the remaining 1/4 mozzarella and parmesan to the top.

In the oven (overexposed)

Bake at 350 for about 45 minutes, checking occasionally. Remove from oven and let sit 10 minutes before serving.

Serve with garlic bread!

Have extra veggies? Consider adding some sautéd red or yellow peppers in addition to the onions.

Finished product! (some slices have been removed - seconds were in order)

Day 5

Official photo-of-the-day: Visiting the very shiny "Bean" with Dad

Very distorted interior of the Bean

Tonight we saw Wynton Marsalis, the famous jazz trumpet player at the Chicago Symphony


Day 4

Twas the summer of home improvements, and all through eight-oh-two,

Not a room was immutable, yes everything was new.

The floor was replaced, the walls splashed with paint,

The kitchen tiled without constraint.

There was smashing and banging and scraping and sliding,

But when the dust settled down, the place remained standing.

Come September eight-oh-two will be shiny and new,

Ready for friends, dinners and senior-year (part two)!

Kitchen back-splash in-progress

Photo-A-Day Project Update – Let’s Try This One More Time: Day 1

To all of you who actually look at this blog, my apologies, photo-a-day has completely not happened this summer. My bad. Things got busy and I let it slide. However, at the request of a dear friend, the project will begin anew.

I have taken many pictures this summer, and will probably get around to posting some of them soon, but they don’t span nearly enough of the summer to really count as taking a photo a day. So, though it pains me, I’m resetting the clock back to Day 1.

Though August 24th is a much more random time to make resolutions than January 1st, here’s to taking 365 pictures in 365 days.

Take two. Action!

Missy Higgins and Gotye concert at the Charter One Pavilion down in Chicago. What a nice night for a concert!