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White keema curry
Lamb / Mutton 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 chillies, 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
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Method:
Soak and peel almonds. Soak cashew nuts and poppy seeds for an hour and
blend all three with a little water to a fine paste.
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 chillies.
Simmer gently till mince is cooked and gravy is reduced by half. Pick
out and discard the green chillies.
Add the nut paste and stir well. Simmer for 2-3 minutes.
Serve hot with paratha. |
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