Lamb and mushroom korma
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Ingredients
1 large onion, finely chopped
groundnut oil
2 garlic cloves, finely chopped
1 tbsp ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 fresh chilli, chopped
3-4 cardamom pods, seeded and crushed
1 tsp turmeric
1kg shoulder of lamb, well trimmed and diced
125ml greek style natural yoghurt, mixed with 1 tsp cornflour
225g mushrooms, sliced
1 tbsp lemon/lime juice
salt
pepper
Method
Sauté the onions in the oil in a heavy saucepan until lightly golden. Add garlic, ginger, cumin, coriander, chillies, cardamom and turmeric and fry gently for two minutes.
Add lamb and coat with the onion and spice mixture. Stir in the yoghurt, cover and simmer gently for 45 minutes, stirring occasionally or cook in the oven, gas mark 4, 180°C for approximately one hour.
Add mushrooms and continue cooking for a further 15 minutes or until the lamb is tender.
Stir in the lemon/lime juice, season with salt and pepper.
Garnish with a sprig of coriander or chervil and a fresh red chilli cut in half.
Serve with basmati rice.
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