*  Exported from  MasterCook  *
 
                           LAMB & MUSHROOM KORMA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Corn oil
    1       lg           Onion, coarsely chopped
    1                    Piece ginger root, peeled,
                         -chopped (1.5")
    2                    Garlic cloves, crushed
    1       t            Ground cumin
    1       t            Ground coriander
    4                    Cardamom pods, crushed,
                         -seeded
      1/2   ts           Turmeric
    1 1/2   lb           Lean lamb, cut in cubes
    1 1/4   c            Plain yogurt
    6       oz           Button mushrooms, sliced
    1       tb           Lemon juice
                         Salt to taste
                         Fresh ground pepper to taste
                         Lime slices, 1/4s (opt)
                         Fresh cilantro sprigs (opt)
                         Nan bread
                         Saffron rice
 
   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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