Kheema (lamb) curry

Ingredients:

Lamb Kheema – 250Gms

Onion – 2, medium ,cut into small pieces

Green chillies – 2, chopped fine

Red chilli powder – 1/2 Tablesp

Haldi – 1/8 Tsp

Dhania powder – 1/2 Tablesp

Ginger and garlic paste – 1 Tsp

Garam Masala – 1/4 Tsp

Cloves – 2

Cinnamon – 2 (1/4″ sitcks)

Cardamom – 1

Bay leaf – 1

Khus khus and cashew paste – 1 Tablesp (khus khus- 1 tablesp + cashew nuts- 5 + little water)

Salt

Oil – 3 Tablesp

Chopped coriander – 1 Tablesp

Method:

1).Heat oil in cooker(preferbly 3 lits cooker) add cloves, cardamom,cinnamon and bay leaf.Fry them for a sec.

2).Add onion,chillies and fry till the onion becomes pink.Add ginger garlic paste and fry for a min.Add tomato puree and cook till raw smell goes.

3).Add dhania powder,chilli powder,haldi, kheema and salt.Mix well and add 350 m.l of water.

4).Pressure cook for 4 whistles. Remove the lid after steam escapes.Mix well once and add khus khus paste along with garam masala .Mix well and cook under low heat for 2min.If gravy is thick add 50 m.l of hot water and continue cooking for one more min.

5).Add chopped coriander and remove.

6).This is the favourite curry for most of the non vegetarians.Serve as side dish for chapathi/poori/all types of rotis/ rice preparations

Tip:

Dry fry khus khus and cashew for 1/2 min. and make a paste by adding little water.