Lamb and Mushroom Korma

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Lamb and Mushroom Korma calories by ingredient
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Number of Servings: 4


    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.

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