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