Lamb & Mushroom Korma

Lamb & Mushroom Korma
 
 3 tablespoons of Corn oil
 1 large Onion, coarsely chopped
 1 Piece ginger root, peeled, chopped (1.5")
 2 Garlic cloves, crushed
 1 teaspoon of Ground cumin
 1 teaspoon of Ground coriander
 4 Cardamom pods, crushed, seeded
 1/2 teaspoon of  Turmeric
 1 1/2 pound of Lean lamb, cut in cubes
 1 1/4 cup of  Plain yogurt
 6 ounces of button mushrooms, sliced
 1 tablespoon of Lemon juice
 Salt to taste
 Fresh ground pepper to taste
 Lime slices, 1/4s (opt)
 Fresh cilantro sprigs (opt)
 Nan bread
 Saffron rice

Instructions:

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.

Complete listing of all lamb recipes