Lamb & Mushroom Korma
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,
Ingredients
- 3tb corn oil
- 1lg onion, coarsely chopped
- 1piece ginger root, peeled,
- 1ts ground cumin
- 1ts ground coriander
- 4cardamom pods, crushed,
- 11/2 lb lean lamb, cut in cubes
- 11/4 c plain yogurt
Directions
- 1
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 Grou
- 2
Add onion and fry gently until lightly golden
- 3
Add ginger, garlic, cumin, coriander, cardamom seeds and turmeric and fry gently 2 minutes, stirring constantly
- 4
Add lamb and fry until brown, stirring frequently
- 5
Stir in yogurt and bring to a boil
- 6
Stir well, cover and cook gently 45 minutes, stirring occasionally
- 7
Add mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt is absorbed
- 8
Stir in lemon juice, salt and pepper and cook, uncovered, 5 minutes