3 tablespoon corn oil
1 large onion, coarsely chopped
1 piece ginger root, peeled, chopped; (1.5)
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cardamom pods, crushed, seeded
1/2 teaspoon turmeric
1 1/2 lb lean lamb, cut in cubes
1 1/4 cup plain yogurt
6 oz button mushrooms, sliced
1 tablespoon 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
Directions: How to Cook Lamb And Mushroom Korma
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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