Lamb & Mushroom Korma Recipe

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Lamb & Mushroom Korma Ingredients

3 tbsp corn oil
1 large onion, coarsely chopped
1 piece ginger root, peeled, chopped, (1.5)
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
4 cardamom pods, crushed, seeded
1/2 tsp turmeric
1 1/2 lb lean lamb, cut in cubes
1 1/4 cup plain yogurt
6 oz button mushrooms, sliced
1 tbsp lemon juice
1 salt to taste
1 fresh ground pepper to taste
1 lime slices, 1/4s (opt)
1 fresh cilantro sprigs (opt)
1 nan bread
1 saffron rice

A Recipe for
Lamb & Mushroom Korma

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Lamb & Mushroom Korma

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Lamb & Mushroom Korma Directions

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.

Serves: 4

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Lamb & Mushroom Korma Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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