8.14.2014

kashmiri lamb korma

Cooking Indian food can seem scary if you've never done it, I know. There are spices you've never heard of (and don't know where to buy), the dishes look so different - and smell so different - than our typical American fare.... it can just feel out of your comfort zone. At least, that's how I felt before taking the plunge. But I have to say, that plunge is so worth it! Now when I cook Indian-inspired dishes, they tend to be my favorites. By using all different spices and cooking in a different way, you end up with dishes unlike anything else you've ever made. Which is exciting! One of the first Indian dishes I ever made (a dish I continue to love today) is my crockpot butter chicken. That is a good one to start with -- super easy and mild, but it will make you want to keep cooking with Indian flavors because it's so darn delicious. I also love chana saag (chickpeas, spinach, and tomatoes simmered with yogurt and Indian spices). Another new favorite is this one: kashmiri lamb korma. Wow.


This lamb korma is the real deal. Sooo flavorful and complex. The lamb becomes fall-apart tender after slow cooking on the stove for a couple of hours in this creamy, slightly sweet, spicy, AMAZING sauce. It's the perfect Sunday evening meal when you're in the mood for something comforting and different. Plus, your house will smell heavenly as you wait for dinner time. And guess what? Ryan said this was in his top 10 favorite meals ever. Yep, it's that good.


One of the great things is that this dish is made entirely of real, whole, ingredients -- we're even using vine ripe tomatoes instead of canned! (a choice I don't always make). Makes you feel good but it's honestly not much more work. It's also got a bit of coconut milk, onions, garlic, yogurt ginger, and an array of Indian spices. Don't let the recipe scare you -- as long as you have the ingredients, you're in action. Takes about 20 minutes of work then you just let it simmer and become tender and ridiculously delicious all on its own for the next two hours. Serve it over basmati rice with some hot-out-the-oven naan and a glass of red wine. You can thank me later.


Here's how to make it:


8.01.2014

seared ahi tuna wraps with wasabi mayo slaw & avocado

Happy Friday, friends! Fridays are even sweeter than usual in the summertime, right? Hope you have some fun weekend plans that include plenty of relaxation and a cold beer (or three). You might want to add something to your agenda: make these seared ahi tuna wraps with wasabi mayo and avocado. YUM.


Fresh-caught ahi tuna seasoned then seared over high heat. Layered into a whole wheat wrap with clear-your-sinuses-spicy wasabi mayo and creamy avocado. Ready in 10 minutes. For real. 


Have at it! Here's the recipe:

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