Ingredients

1. Oil – 3 tbsp
2. Cumin seeds – 1/2 tsp
3. Cloves – 3
4. Green cardamom – 3
5. Cinnamon stick (1 inch size) – 1
6. Black cardamom (optional) – 1
7. Mace (optional) – 1
8. Lamb mince – 250 to 300 gms
9. Potato (medium size, chopped) – 1
10. Ginger and garlic paste – 2 tsp
11. Chilli powder – 3/4 tsp
12. Turmeric powder – 1/4 tsp
13. Cumin powder – 1/2 tsp
14. Coriander powder – 1 tsp
15. Curd – 3 tbsp
16. Salt - as per taste
17. Coriander leaves (chopped) – few

Method

1. Cut potato into small pieces and keep it aside.
2. Preheat the vessel or kadai, add oil when hot, add whole spices all, and let it splutter for few seconds.
3. Add kheema and sauté for 3 to 4min on medium flame; add ginger and garlic paste, mix and sauté for 2min.
4. Add all dry spices, potato and curd mix all, simmer the flame and cook for 15min by closing the lid.
5. In between stir, the lamb mince, potato and the spices are mixed well and have left water and oil while cooking.
6. Let it cook till the lamb mince and potato are cooked well and is as per your consistency.
7. At last garnish with coriander leaves and serve.
8. It will be semi dry type masala curry, which goes well with chapathi(roti) or plain rice and any dal or rasam.

Notes

1. Can avoid black cardamom and mace as it is over powering the curry.
2. Can reduce spices as per your taste.
3. Can add bones in the mince it will give more taste to the masala curry, if adding first roast the bones as it takes time to cook.
4. No need to add water, as mince starts leaving water while cooking and the curd is added it will get cooked fast.