Kheema Shahzada : Mutton mince Mughlai Style

Directions

1. 1
   In a pan, melt ghee and fry onions, ginger and garlic till onions change colour. Squeeze the fat out, remove them and puree it along with milk and keep aside.
2. 2
   Add the remaining ghee, and fry all the ground ingredients and ground turmeric.
3. 3
   Add the poppy seed mixture a bit later and fry for about about 2 mins. Keep sprinkling water so that the ingredients do not stick to the bottom of the pan.
4. 4
   Add the mince to the pan and fry until all the liquid evaporates (about 10 minutes), stirring frequently. Take care that nothing sticks to the bottom of the pan.
5. 5
   Add the salt, cashews and the water, bring to the boil, cover the pan and cook over low heat for about 15 minutesstirring occasionally. By now the mince would be cooked. If not, let it cook completely.After the mince is cooked through, add the pureed mixture of onion, ginger garlic and milk to the mince, stir and let the meat absorb the mixture.
6. 6
   Put the mince onto a serving dish and garnish with coriander leaves and serve with Pav or any Indian flat bread.