White keema curry
Ingredients:
- Lamb mince 750 gm
- Almonds 15 gm/1 tbs
- Cardamom powder 2.5 gm/ ½ tsp
- Cashew nuts 15 gm/1 tbs
- Cooking oil 60 ml/4 tbs
- Garlic, chopped 15 gm/1 tbs
- Green chilies, whole 4
- Onions, chopped 80 gm/ 1/3 cup
- Poppy seeds (khus khus) 15 gm/3 tsp
- White pepper powder 5 gm/1 tsp
- Yogurt 240 gm/1 cup
Method:
- Soak and peel almonds. Soak cashew nuts and poppy seeds for an hour and
blend all three with a little water to a finepaste. Heat oil in a kadhai and sauté onions and garlic on low flame without
letting them turn brown. - Add mince and sauté over gentle heat.
- Whisk and add the yogurt, cardamom powder, white pepper powder and whole
green chilies. Simmer gently till mince iscooked and gravy is reduced by half. Pick out and discard the green chilies.
Add the nut paste and stir well. Simmer for2-3 minutes.
- To Serve: Serve hot with paratha.
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