Lamb Mushroom Korma

Ingredients

3 tbsp corn oil 1 large onion, coarsely chopped 1 piece ginger root, peeled, chopped, (1.5) 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 4 cardamom pods, crushed, seeded 1/2 tsp turmeric 1 1/2 lb lean lamb, cut in cubes 1 1/4 cup plain yogurt 6 oz button mushrooms, sliced 1 tbsp lemon juice 1 salt to taste 1 fresh ground pepper to taste 1 lime slices, 1/4s (opt) 1 fresh cilantro sprigs (opt) 1 nan bread 1 saffron rice

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Preparation
 
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.

 

 
Servings: 4

 

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