Lamb Korma With Mushrooms

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Lean lamb - cut in cubes
3 tablespoons	45ml	Corn oil
1 tablespoon	15ml	Onion - coarsely chopped (large)
1		Ginger root - chopped
2		Garlic cloves - crushed
1 teaspoon	5ml	Cumin seeds powder
1 teaspoon	5ml	Coriander seeds powder
4		Cardamom pods - crushed
1/2 teaspoon	2.5ml	Turmeric
1 1/4 cups	296ml	Yogurt
6 oz	170g	Button mushrooms - sliced
1 tablespoon	15ml	Lemon juice
		Salt & pepper to taste
		Coriander leaves & lemon wedges for garnishing

Recipe Instructions

1. Heat oil in a saucepan, add chopped onions and fry gently until lightly golden.

2. Add ginger, garlic, cumin and coriander seeds powder, crushed cardamom, turmeric and fry gently for 2 minutes, stirring constantly.

3. Add lamb to the above mixture and fry until brown, stirring frequently. Stir in yogurt and bring to a boil.

4. Stir well, cover and cook gently for 45 minutes, stirring occasionally. Add mushrooms and cook again for 15 minutes or until the lamb is tender and yogurt is absorbed.

5. Stir in lemon juice, salt and pepper and cook uncovered for 5 minutes.

6. Garnish with lemon wedges and coriander leaves if desired, and serve hot with Naan bread or fried rice.

Source:
The Indian Spice Kitchen, Monisha Bharadwaj

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