Yield: 4 servings
|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|
|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)|
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.