Lamb & mushroom korma

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.

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