Lamb & mushroom korma
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Corn oil |
| 1 | large | Onion, coarsely chopped |
| 1 | Piece ginger root, peeled, chopped (1.5\") | |
| 2 | Garlic cloves, crushed | |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| 4 | 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 |
| Salt to taste | ||
| Fresh ground pepper to taste | ||
| Lime slices, 1/4s (opt) | ||
| Fresh cilantro sprigs (opt) | ||
| Nan bread | ||
| Saffron rice | ||
Directions
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.