Lamb and Mushroom Korma

3 tb Corn oil
1 lg Onion, coarsely chopped
1 Piece ginger root, peeled and chopped
2 Garlic cloves, crushed
1 t Ground cumin
1 t Ground coriander
4 Cardamom pods, seeded and crushed
½ ts Turmeric
1 ½ lb Lean lamb, cut in cubes
1 ¼ 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)

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.