Lamb Mince Curry (Kheema Shahzada Sort Of)

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 remaining 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.

* Per serving · 4 servings · Values may vary.