Lamb Korma With Mushrooms

Course : Curry
Serves: 1
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1 1/2 pounds lean lamb -- cut in cubes
3 tablespoons corn oil
1 large onion -- coarsely chopped
1 piece ginger root -- chopped
2 cloves garlic -- crushed
1 teaspoon cumin seeds powder
1 teaspoon coriander seeds powder
4 whole cardamom pods -- crushed
1/2 teaspoon turmeric
1 1/4 cups yogurt
6 ounces button mushrooms -- sliced
1 tablespoon lemon juice
1 teaspoon salt and pepper to taste
1 bunch coriander leaves for garnishing
1 medium lemon wedges for garnishing

Preparation / Directions:

1. Heat oil in a saucepan, add chopped onions and fry gently until lightly golden. 2. Add ginger, garlic, cumin and coriander seeds powder, crushed cardamom, turmeric and fry gently for 2 minutes, stirring constantly. 3. Add lamb to the above mixture and fry until brown, stirring frequently. Stir in yogurt and bring to a boil. 4. 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. 5. Stir in lemon juice, salt and pepper and cook uncovered for 5 minutes. 6. Garnish with lemon wedges and coriander leaves if desired, and serve hot with Naan bread or fried rice.

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