Mughal style kheema masala curry

Ingredients

• 1/3 tbsp oil

• 1 onion, finely chopped

• 6 cloves garlic, finely chopped

• 2.5 cm/1 in ginger root, finely chopped

• 2 green chilies, finely chopped

• 8 cloves

• 8 cardamom pods

• 4 bay leaves

• 2 cinnamon sticks

• 1 tsp poppy seeds

• 1/2 tsp black pepper corns

• 2 tsp Mughal-style garam masala

  

• 1/2 tsp ground cumin

• 4 tsp ground coriander

• 1 tsp ground turmeric

• 5 mill tsp paprika

• 25gm/1/4 cup ground almonds

• 1 tomato, skinned and chopped

• 1.5kg minced (ground) lamb

• l cup natural (plain) yogurt

• salt

• 2 tbsp chopped fresh mint

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Method:

1. Heat the oil and fry the onion, garlic, ginger and chililes over a medium heat until browned. Add the cloves,cardamom, bay leaves, cinnamon, poppy seeds and peppercorns and cook for about 2 minutes, stirring.

2. Add the garam masala, cumin, coriander, turmeric and paprika ad cook for w minutes. add the almonds and tomato and mix well.

3. Stir in the meat, yogurt and salt, cover and simmer for 20 minutes, stirring occasionally, until the meat is tender.garnish with mint and serve hot with rice, Nan and vegetables.

Mixed Veg Curry

Ingredients
1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter
Method
1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixer.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add all the vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chapatis.