Title: Lamb & Mushroom Korma
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, 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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