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21 October 2014 @ 09:03 pm
Fifty Weeks, Fifty Curries: Week Six: Nalli Korma  
The name of this curry makes me think of the Nali and their war cows (UT >>>>>>>>> Quake 3! Hoorah!), but the internet tells me it actually means bone marrow. And korma is a specific type of curry, and it's good that I looked it up because I was about to say it meant lamb and I would have been completely wrong. We did actually use lamb in this one, though, since it called for lamb shanks and bone marrow is amazing. I've gotten scrapes on my tongue licking bone marrow out of bones. It's possible I'm doing it wrong.


We didn't have cashews, but we did have cashew butter, and it worked out just fine.

The first thing I noticed from this curry was the smell--it smelled amazing. A combo of bone marrow and lamb and lamb fat and spices and nuts, all mixed together in one of the greatest scents that has ever entered my nostrils. I didn't expect it to taste as good as it smelled, and it didn't, but it almost did. For a moment, when I'd lift a spoonful of sauce and meat to my mouth and bite down on the lamb, as the juices rushed out, it tasted exactly as good as it smelled. That taste only lasted for that moment, but it made me anticipate that initial rush of flavor every time, and that's one sign of a good curry.


The source of that delicious smell.

Words from the Chef
The tough part of this project is that I'm making everything for the first time. Maybe by the end I'll feel comfortable modifying and improving but since Indian cooking is nothing I've done consistently or with much skill I've been sticking pretty closely to the recipe. Tonight I modified the recipe a little, using cashew butter instead of whole cashews. I think it was better for it, with more of the lusciousness of cashews captured int he sauce. However, I don't yet feel comfortable changing how it is cooked. I know lamb shanks are cuts of meat that need to be cooked long and slow since they're tough cuts with lots of connective tissue. Buuuut the book made it sound like it should be done on the stove so that's how I cooked it. Overall I was really happy with this recipe but in the future I am definitely using the slow cooker. The prep outside of the lamb is quick and it's had one of the smaller ingredient lists. It will likely enter the Wednesday or Thursday night slow cooker rotation but I don't know that it's destined for the curry rotation!



Meat and sauce--the essence of curry.

Waitwaitwait...softlykarou is saying we can add this on a separate rotation and have curry on Monday curry night? Curry like 5-6 nights a week? Am I reading this right?


I approve of this plan. I approve of this curry, too. Using the lamb shanks instead of stew lamb solved a lot of the problems with bones everywhere that led to us switching to beef, and in the future I might suggest doing that more often with any curry that looks like it would be slow-cooker ready. The curry took a long time to make, and softlykarou eventually decided to hack all the meat off the shank we were going to eat to cook it faster, and while it was a little tough, gristle is good for you. I'm now on the side of "eat the meat down to the bone and then crack it and lick the marrow" (see marrow incident above), so I had no problem with that. And that flavor...

This book is definitely proving money well-spent so far!

Would I Eat It Again?: Yes. At the very least, I want to try the slow-cooked version.
Do I Prefer It to the Usual Thai Curry?: No, though it might be a contender if it were made in a slow cooker. Or if the flavor in each bite had lasted longer.
What Would I Change?: Well, we should try to make it in [THIS INFORMATION CLASSIFIED DELTA GREEN. IF YOU DO NOT HAVE DELTA GREEN CLEARANCE, PLEASE LEAVE THE ROOM AND REPORT TO YOUR SUPERIOR OFFICER. YOU HAVE SIXTY SECONDS TO COMPLY] and maybe over rice instead of on the side. That might be good.
 
 
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