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 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

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.

To Serve: Serve hot with paratha.

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