Mutton keema curry white

Ingredients

• 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

Preparation:

Soak and peel almonds. Soak cashew nuts and poppy seeds for an hourBlend 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.