The uniqueness of this
preparation lies in the fact that red meat turns into a white
gravy dish.
Lamb mince 750
gm
Almonds 15
gm/1 tbs
Cardamom
powder 2.5 gm/ 1/2 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
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.
