Categories: Indian, Lamb
      Yield: 4 Servings
      3 tb Corn oil
      1 lg Onion, coarsely chopped
      1    Piece ginger root, peeled,
           -chopped (1.5")
      2    Garlic cloves, crushed
      1 ts Ground cumin
      1 ts Ground coriander
      4    Cardamom pods, crushed,
    1/2 ts Turmeric
  1 1/2 lb Lean lamb, cut in cubes
  1 1/4 c  Plain yogurt
      6 oz Button mushrooms, sliced
      1 tb Lemon juice
           Salt to taste
           Fresh ground pepper to taste
           Lime slices, 1/4s (opt)
           Fresh cilantro sprigs (opt)
           Nan bread
           Saffron rice
  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 2 minutes, stirring constantly. Add lamb and fry until brown,
  stirring frequently. Stir in yogurt and bring to a boil.
  Stir well, cover and cook gently 45 minutes, stirring occasionally. Add
  mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt
  is absorbed. Stir in lemon juice, salt and pepper and cook, uncovered, 5
  minutes. Garnish with lime pieces and cilantro sprigs, if desired, and
  serve hot with Nan bread and saffron rice.

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