Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Corn oil 1 1/2 lb Lean lamb, cut in cubes
1 lg Onion, coarsely chopped 1 1/4 c Plain yogurt
1 Piece ginger root, peeled, 6 oz Button mushrooms, sliced
-chopped (1.5") 1 tb Lemon juice
2 Garlic cloves, crushed Salt to taste
1 ts Ground cumin Fresh ground pepper to taste
1 ts Ground coriander Lime slices, 1/4s (opt)
4 Cardamom pods, crushed, Fresh cilantro sprigs (opt)
-seeded Nan bread
1/2 ts Turmeric 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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