Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Corn oil |
1 large | Onion, coarsely chopped |
1 \N | Piece ginger root, peeled, chopped (1.5\") |
2 \N | Garlic cloves, crushed |
1 teaspoon | Ground cumin |
1 teaspoon | Ground coriander |
4 \N | Cardamom pods, crushed, seeded |
½ teaspoon | Turmeric |
1½ pounds | Lean lamb, cut in cubes |
1¼ cup | Plain yogurt |
6 ounces | Button mushrooms, sliced |
1 tablespoon | Lemon juice |
\N \N | Salt to taste |
\N \N | Fresh ground pepper to taste |
\N \N | Lime slices, 1/4s (opt) |
\N \N | Fresh cilantro sprigs (opt) |
\N \N | Nan bread |
\N \N | Saffron rice |
Heat oil in a saucepan. Add onion and fry gently until lightly golden. Add ginger, garlic, cumin, coriander, cardamom seeds and turmeric and fry gently 2 minutes, stirring constantly. Add lamb and fry until brown, stirring frequently. Stir in yogurt and bring to a boil.
Stir well, cover and cook gently 45 minutes, stirring occasionally. Add mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt is absorbed. Stir in lemon juice, salt and pepper and cook, uncovered, 5 minutes. Garnish with lime pieces and cilantro sprigs, if desired, and serve hot with Nan bread and saffron rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini