| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Lamb |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Corn oil |
| 1 |
|
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 |
t |
Turmeric |
| 1 1/2 |
lb |
Lean lamb, cut in cubes |
| 1 1/4 |
c |
Plain yogurt |
| 6 |
oz |
Button mushrooms, sliced |
| 1 |
T |
Lemon juice |
|
|
Salt to taste |
|
|
Fresh ground pepper to taste |
|
|
Lime slices, 1/4s opt |
|
|
Fresh cilantro sprigs, opt |
|
|
Nan bread |
|
|
Saffron rice |
INSTRUCTIONS
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. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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