ngredients

• Mutton mince 750 gm

Almonds 1 table spoon
Cardamom powder ½ tea spoon
Cashew nuts 1 table spoon
Cooking oil 4 table spoon
Garlic, chopped 1 table spoon
Green chilies, whole 4
Onions, chopped 1/3 cup
Poppy seeds (khus khus) 3 tea spoon
White pepper powder 1 tea spoon
Yogurt 1 cup

White keema curry Preparation:

1. Soak and peel almonds.

Soak cashew nuts and poppy seeds for an hour
Blend all above 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 chilies.
Simmer gently till mince is cooked and gravy is reduced by half.
Pick out and discard the green chilies.
Add the nut paste and stir well. Simmer for 2-3 minutes.
To Serve: Serve hot with paratha or chapati.