| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Lamb |
4 |
Servings |
INGREDIENTS
| 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 |
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
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”