I’ll ask her!
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Where I live in Canada, the first Kormas I had in the 80s and 90s were a pink colour, with nuts, a bit like a rosé sauce colour. These creamier kormas were made in restaurants owned by people from northern India or Pakistan.
Recently, most restaurants kormas I’ve ordered have been more red or brown.
The restaurant serving the brown korma is owned by someone whose husband- chef is from Mumbai, and they owned the only Indian restaurant owned by Indians in town, so they considered the pinker version at The Jewel of India, which was owned by a Pakistani family, to be inferior to their version that was more red, less sweet and less creamy.
In the last 5 years, close to 10 new Indian restaurants have opened up, and I haven’t gotten around to trying them yet.
I’m curious about the South India korma you mention, which I haven’t seen on any menus, yet. I’ll look for it next time I visit a South Indian restaurant.
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The red kurmas are due to tomato and/or red chilli powder. Lighter kurmas are due to green chillis and paler ingredients.
The South Indian kurmas can range from white, pale green, golden, light red, to brown, based on the recipe. Maybe the veg kurmas are paler and the meat kurmas are more brown.
Here are some recipes:
(This is always a good site for a wide range of veg recipes. She talks about the paler vs redder kurmas).
(This one seems more golden)
(a very popular site, of the short-video genre)
Mutton (goat) white kurma:
Another one:
Chicken kurma:
One more, a little more red:
Hope one of your South Indian restaurants has a version.
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I grow asparagus. You’ll get thick and thin ones from the same crown i.e. plant. It’s not to say that thick and thin might not be different varieties. But they can also be the same variety, same plant.
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Wow! I showed your meal to my other half…he loves lamb. I like small lamb chops, but often can’t eat any other lamb - I don’t know the variables. It has a foreign flavor I was not brought up eating.
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Thank you!!
@Rasam I had actually written about the southern “kUrmas I’m my original reply, but then deleted that part because it struck me they are a whole different dish!
It can be gamey which can turn some people off - this was from Australia, and wasn’t at all so, although Australian lamb often has a deeper flavor than American lamb, because it’s almost always grass-fed (vs. grain-fed). But I totally understand if you’re not used to the flavor, it can smell/taste “off”.
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The lamb chops he cooks for me come from Australia and/or New Zealand. He puts a homemade herb rub on them and sears them in a hot skillet. They’re tiny little things - I hold the bone and eat them from my hand!!
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They’re likely from the rack, so you’re basically eating tenderloin. Love lamb lollipops.
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Thank you.
Twenty days into April and the weather can’t settle into Spring properly. Rainy Nor’Easter this morning and now, even with the sun out, it’s still in the 40s. Good soup weather. Dinner tonight is Lidia Bastianich’s Winter Minestrone with Lemon Zest, Chile Oil, and Parmesan - https://patch.com/pennsylvania/perkiomenvalley/bp--hearty-winter-minestrone-with-chili-oil-lemon-zes088688c789
That’s the last quart of it from the freezer(made the shells freshly tonight). Calabrian chiles gave it a boost. Weather better get with the program soon. Otherwise, I’m going to need to make more soup to up my freezer stash!
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If you guys ever break up…
JK - we just celebrated 25 last yr. I have a keeper, although he isn’t the best chef 
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Lamb lollipops are my favorite bites of luscious lambie!
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we’re celebrating our 20th this Sept.
i’m sure your guy has other redeeming qualities, hence, 25 years! 
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He absolutely does! I would gain a lot of weight likely if I was with yours…
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This is where I miss @luckyfatima, who had encyclopaedic knowledge of Muslim cuisines of South Asia. I believe that kormas / qormas / kUrmas / gUrmas, etc. are regional and other variations of the same underlying dish.
Started off as meat cooked in a rich creamy (via yogurt, nuts, coconut, whatever) masala gravy, developed vegetarian and regional versions because South Asia, and so on. The creamy element IMO is the key feature.
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Hard to describe how delicious dinner was last night, at least IMO - it checked off all the boxes! H got some fabulous wild caught cod at the store (2lbs, froze half.) I’ve been craving fried fish & chips, so that’s what it was. Used a seafood breading mix we learned about from southern friends & ordered on the internet. Lightly seasoned, but pretty delicious, providing just a whisper of coating. Directions indicated moistened fish would be ok, but H did an egg coating as well. No color on the plate except for the ketchup, but I can assure you the air was blue when H dropped the green beans all over the floor, which were then jettisoned. Lol, you would have thought he broke a bottle of Opus One or Silver Oak Cab Sauv! 
Fish & fries were great & so non greasy/oily.
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