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.
• Time: Preparation: 30 minutes, Cooking: 45 minutes
• To Serve: Serve hot with paratha.