1 1/2 lb lean lamb, cut in cubes
3 tbsp corn oil
1 large onion, coarsely chopped
1" ginger root, chopped
2 garlic cloves, crushed
1 tsp cumin seeds powder
1 tsp coriander seeds powder
4 cardamom pods, crushed
1/2 tsp turmeric
1 1/4 cup yogurt
6 oz button mushrooms, sliced
1 tbsp lemon juice
Salt & pepper to taste
Coriander leaves & lemon wedges for garnishing

Lamb Korma With Mushrooms

     1. Heat oil in a saucepan, add chopped onions and fry gently until lightly golden.
     2. Add ginger, garlic, cumin & coriander seeds powder, crushed cardamom, turmeric and fry            gently for 2 minutes, stirring constantly.
     3. Add lamb to the above mixture and fry until brown, stirring frequently. Stir in yogurt and            bring to a boil.
     4. Stir well, cover and cook gently for 45 minutes, stirring occasionally. Add mushrooms and            cook again for 15 minutes or until the lamb is tender and yogurt is absorbed.
     5. Stir in lemon juice, salt and pepper and cook uncovered for 5 minutes.
     6. Garnish with lemon wedges and coriander leaves if desired, and serve hot with Naans or             fried rice.