I love lamb korma so when I saw this lamb korma with sweet potato mash and toasted naan kit on Sun Basket‘s menu, I knew I had to get it – even if I was a little suspicious of a meal kit being able to really being able to turn out one of my favorite dishes.
My suspicious were justified. While this kit produced a very nicely spiced ground lamb, it didn’t taste like any korma I’ve ever had at an Indian restaurant – in the US, England or India itself. Still, the “korma” sauce Sun Basket provided – and which is fully absorbed by the meat when you cook it -, enhanced the flavor of the lamb and made it very tasty.
The whole wheat naan bread was also much better than it had any right to be – though I wish there had been some sauce for it to soak in. And adding balsamic vinegar to the mashed sweet potatoes was a glorious idea. It transformed baby food into something quite tasty.
However, for whatever reason, I felt a little bit nauseous later that night and that nausea returns whenever I think of this kit. My husband didn’t report a similar feeling, so it may just be me.
It took me about an hour to make this meal, but I’m a slow prepper/cooker. Probably the worst part about the meal, though, was the presentation.
While the produce in this kit was organic, the lamb was not, though I’m not sure that’s particularly important vis a vis lamb. Everything seemed to be fresh.
All in all this was a good meal kit. I paid a discounted price of $11 for the kit (which serves two), and it was definitely worth that, but I don’t think it was worth the $24 regular price. For that amount of money I can get a large-enough-for-two order of real Indian lamb korma at my regular take-out Indian restaurant, in addition to rice and some pakoras or samosas – and I wouldn’t have to cook it myself.
Last week my sister came over for a visit, mostly – she says – so that I would cook for her. And because I love her that’s exactly what I did 🙂 One day I made milanesas, another curried peanut chicken and another, because lamb chops were on sale at Safeway, these lamb chops with balsamic sauce from an epicurious.com recipe. The recipe called for poached quince, but Kathy doesn’t like quince, so I substituted with pears. Alas, Mika loved the pears so much that she asked me to make them everyday for dinner – I haven’t yet. The lamb was also a HUGE winner with all of us. This is certainly a better-than-restaurant caliber recipe.
I didn’t make too many other changes to the recipe, though I did double the sauce (it was a bit too much, but it was sooooo yummy and went great with the Israeli couscous I served it with). I’ll definitely make this again.
Lamb Chops with Poached Pears and Balsamic Pan Sauce
* 2 cups unsweetened apple juice
* 1/4 cup sugar
* 2 pears, peeled, cored and cut into thick slices
* dried thyme
* 8 lamb chops
* salt & pepper to taste
* 2 Tbsp. vegetable oil
* 2 Tbsp. balsamic vinegar
* 2 Tbsp. unsalted butter
* 1 tsp. chopped fresh oregano
* 1 tsp. chopped fresh rosemary
Put the apple juice and sugar in a medium-size saucepan. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Add the pears and a dash of thyme. Cover, reduce heat to medium-low and simmer for about 20 minutes, until pears are tender. Remove pears from the juice and set both pears and juice aside.
Meanwhile, salt and pepper the lamb chops. Heat the oil in a large skillet over medium-high heat and add the lamb. Cook until it’s done, 2 1/2 to 5 minutes per side, depending on the sickness of the chops. Transfer to a plate and keep warm.
Pour off the drippings from the skillet and place back on the burner. Turn down the heat to medium and add the apple juice. Boil until reduced to 1/2 cup – about 3 minutes. Remove from the heat and add the vinegar, butter, oregano, rosemary and a sprinkle of thyme. Season with salt and pepper to taste.
Serve the lamb with the sauce and poached pears.
Marga’s Best Recipes