Lamb and Mushroom Korma

3 tablespoons oil
1 large onion, coarsely chopped
1.1/2 inch piece fresh root ginger, peeled and chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cardamom pods, crushed and seeds removed
1/2 teaspoon turmeric
1.1/2 lbs lean lamb, cubed
10 fl oz natural yogurt
6 oz button mushrooms, sliced
1 teaspoon lemon juice
salt and pepper
lime slices and sprigs of coriander, to garnish
nan bread and saffron rice, to serve
 

Serves 4

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 for 2 minutes, stirring.
Add lamb and fry until browned all over, stirring frequently.
Stir in yogurt and bring to the boil.
Stir well, then cover and cook gently for 45 minutes, stirring occasionally.
Add the mushrooms, re-cover and continue cooking for a further 15 minutes
until lamb is tender and yogurt is absorbed.
Stir in lemon juice, season with salt and pepper
and cook uncovered, for 5 minutes.
Garnish with lime slices and coriander sprigs,
and serve hot with nan bread and saffron rice.

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