|
Ingredients
|
Quantity
|
|
Lean lamb – cut in cubes
|
1 ½ pounds
|
|
Corn oil
|
3 tbsp
|
|
Onion – coarsely chopped
|
1 large
|
|
1” ginger root – chopped
|
1 piece
|
|
Garlic cloves – crushed
|
2
|
|
Cumin seeds powder
|
1 tsp
|
|
Coriander seeds powder
|
1 tsp
|
|
Cardamom pods – crushed
|
4
|
|
Turmeric
|
½ tsp
|
|
Yoghurt
|
1 ½ cups
|
|
Button mushrooms – sliced
|
6 ounces
|
|
Lemon juice
|
1 tbsp
|
|
Salt& pepper
|
To taste
|
|
Coriander leaves & lemon wedges
|
for garnishing
|
Heat oil in a saucepan, add chopped onions and fry gently until
lightly golden.
Add ginger, garlic, cumin and coriander seeds powder, crushed
cardamom, turmeric and fry gently for 2 minutes, stirring constantly.
Add lamb to the above mixture and fry until brown, stirring
frequently. Stir in yogurt and bring to a boil.
Stir well, cover and cook gently for 45 minutes, stirring
occasionally. Add mushrooms and cook again for 15 minutes or until the lamb is
tender and yogurt is absorbed.
Stir in lemon juice, salt and pepper and cook uncovered for 5 minutes.
Garnish with lemon wedges and coriander leaves if desired, and
serve hot with Naan bread or fried rice.
