Recipe - Lamb And Mushroom Korma

3 tablespoon Corn oil
1 lg Onion, coarsely chopped
1 Piece ginger root, peeled,
chopped (1.5")
2 Garlic cloves, crushed
1 teaspoon Ground cumin
1 teaspoon Ground coriander
4 Cardamom pods, crushed,
seeded
One half teaspoon Turmeric
1 One half pound Lean lamb, cut in cubes
1 One fourth cup Plain yogurt
6 ounce Button mushrooms, cut or sliced up
1 tablespoon 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, recover 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