Lamb & Mushroom Korma Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 lbs: Lean lamb, cut in cubes
1 1/4 cup: Plain yogurt,
6 ounce: Button mushrooms, sliced
1 tbsp: Lemon juice,
Salt to taste,
Fresh ground pepper to taste,
Lime slices, 1/4s, opt
Fresh cilantro sprigs, opt
Nan bread,
Saffron rice,
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.
Source from luhu.jp
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.
Source from luhu.jp