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.