Category: Lamb
Rating:
3.82
Servings: 4
Ingredients
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.
Related recipes:
Shahi Korma (Lamb In Saffron And Cardamom Cream Sauce)
Spicy Indian Lamb Chops
North Kashmir Lamb Stew (Kashmiri Gosht)
Malai Seekh (Skewered Creamy Lamb Kebabs)
Lamb With Spinach (Dilli Ka Saag Gosht)