Lamb and Mushroom Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tb Corn oil1 lg Onion, coarsely chopped1 Piece ginger root, peeled and chopped2 Garlic cloves, crushed1 t Ground cumin1 t Ground coriander4 Cardamom pods, seeded and crushed½ ts Turmeric1 ½ lb Lean lamb, cut in cubes1 ¼ c Plain yogurt6 oz Button mushrooms, sliced1 tb Lemon juiceSalt to tasteFresh ground pepper to tasteLime slices, 1/4s (opt)Fresh cilantro sprigs (opt)
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 Naan bread and saffron rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
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 Naan bread and saffron rice.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
Nutritional Info Amount Per Serving
- Calories: 394.9
- Total Fat: 21.9 g
- Cholesterol: 120.6 mg
- Sodium: 149.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.3 g
- Protein: 38.9 g
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