Lamb and Mushroom Korma
- 3 tb Corn oil
- 1 lg Onion, coarsely chopped
- 1 Piece ginger root, peeled,
- -chopped (1.5")
- 2 Garlic cloves, crushed
- 1 ts Ground cumin
- 1 ts Ground coriander
- 4 Cardamom pods, crushed,
- -seeded
- 1/2 ts Turmeric
- 1 1/2 lb Lean lamb, cut in cubes
- 1 1/4 c Plain yogurt
- 6 oz Button mushrooms, sliced
- 1 tb Lemon juice
- Salt to taste
- Fresh ground pepper to taste
- Lime slices, 1/4s (opt)
- Fresh cilantro sprigs (opt)
- Nan bread
- 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.
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.
