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Lamb Korma With Mushrooms


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
Cumin seeds powder
1 tsp
Coriander seeds powder
1 tsp
Cardamom pods – crushed
½ tsp
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.