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-> [Central Asian, Indian, Lamb & Mutton] -> [Lamb & mushroom korma Recipe] |
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Lamb & mushroom korma
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| Artist: |
_ |
| Categories: |
Central Asian, Indian, Lamb & Mutton |
| Yield: |
4 |
| Rating: |
0 |
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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
| oz | Button mushrooms, sliced | | 1
| tbsp | Lemon juice | | | Salt to taste | | | Fresh ground pepper to taste | | | Lime slices, žs (opt) | | | Fresh cilantro sprigs (opt) | | | Nan bread | | | Saffron rice |
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Procedures:
| 1 | Heat oil in a saucepan. | | 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. | | 9 | Garnish with lime pieces and cilantro sprigs, if desired, and serve hot with nan bread and saffron rice |
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