3 tbsp corn oil
1 large onion, coarsely chopped
1 piece ginger root, peeled, chopped, (1.5)
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
4 cardamom pods, crushed, seeded
1/2 tsp turmeric
1 1/2 lb lean lamb, cut in cubes
1 1/4 cup plain yogurt
6 oz button mushrooms, sliced
1 tbsp lemon juice
1 salt to taste
1 fresh ground pepper to taste
1 lime slices, 1/4s (opt)
1 fresh cilantro sprigs (opt)
1 nan bread
1 saffron rice
Directions
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.
Servings: 4 servings
Lamb & Mushroom Korma Recipe brought to you by Recipe Ideas
Categories: Indian; Lamb; Meat; Mushroom; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes way back into the distant past, in truth as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early recipes were just very basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into starters, main meal and dessert, a very modern way of dining. Aspicius informs us how the ancient cooks made use of many different herbs, including some that we all recognise like bay, mint and parsley. As we move on, there are some books dating from the fourteenth century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the curry that we all know today, but rather descriptions of the types of meals on the tables of the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices like parsley and basil. These new foods and spices was responsible for an explosion in manuscripts on food, most of which are now in academic collections. By the advent of the 20th century, recipe books are greatly in demand mostly due to increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Lamb & Mushroom Korma recipe.
