3 tb Corn oil

1 lg Onion, coarsely chopped

1 Piece ginger root, peeled,

-chopped (1.5") 2 Garlic cloves, crushed

1 ts Ground cumin

1 ts Ground coriander

4 Cardamom pods, crushed,

-seeded 1/2 ts Turmeric

1 1/2 lb Lean lamb, cut in cubes

1 1/4 c Plain yogurt

6 oz Button mushrooms, sliced

1 tb 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, 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.