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                          LAMB & MUSHROOM KORMA

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       tb           Corn oil
   1       lg           Onion, coarsely chopped
   1                    Piece ginger root, peeled,
                        -chopped (1.5")
   2                    Garlic cloves, crushed
   1       t            Ground cumin
   1       t            Ground coriander
   4                    Cardamom pods, crushed,
                        -seeded
     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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