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Lamb & mushroom korma

Yield: 4 Servings

Ingredients:

• 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)

Instructions:

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.

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