Lamb Mince Curry (Kheema Shahzada Sort Of)

Ingredients

• 2 tablespoons oil
• 1 large onion, chopped into large dice
• 1 inch cube gingerroot, peeled, roughly chopped
• 3 garlic cloves, peeled, roughly chopped
• 3 fresh red chilies, roughly chopped

Spice Mix

• 1/2 teaspoon cinnamon (or a little more to taste)
• 1 teaspoon cardamom powder
• 1/4 teaspoon ground cloves
• 3 teaspoons ground coriander

Grind the next two ingredients seperately (mortar and pestle is good)

• 1 tablespoon poppy seed
• 1 tablespoon sesame seed
• 1 lb lean ground lamb
• 1/2 teaspoon turmeric
• 1 teaspoon salt (to taste)
• 10 fluid ounces warm water
• 5 fluid ounces milk
• 2 ounces raw cashews, split lengthways in half
• 2 tablespoons chopped fresh coriander (cilantro)
• fresh coriander (to garnish)

Directions

1. 1

   Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.

2. 2

   Add the reamining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.

3. 3

   Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.

4. 4

   Add the turmeric, stir and fry 30 seconds.

5. 5

   Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.

6. 6

   Meanwhile, put the milk and fried onions into a blender and pulse until smooth.

7. 7

   Stir this milk mix into the meat and bring back to the boil.

8. 8

   Simmer for about 10 minutes or until the gravy is thick.

9. 9

   Add the chopped coriander and cashews and cook a further 5 minutes.

10. 10

    Serve sprinkled with extra chopped coriander.