Recipe for Kheema Ande 
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Yield:
1 servings
Ingredients:
Amount Ingredient
450 gm Lean minced lamb
50 gm Whole milk natural yoghurt
1 tsp Ground turmeric
3 tbl Sunflower or vegetable oil
1 tsp Cumin seeds
2 x 5 cm pieces cinnamon sticks
1 lrg Onion, finely chopped
2 tsp Ginger puree
2 tsp Garlic puree
2 tsp Ground cumin
1/2 tsp Chilli powder, up to 1
2 x Fresh tomatoes, blanched and chopped
150 ml Single cream
1 tsp Salt or to taste
1 tsp Garam masala
1 tbl Fresh mint, chopped or 1/2tsp dried mint
2 tbl Coriander leaves, chopped
Instructions:
Instructions: In a heavy based saucepan put the mince, yoghurt and turmeric and stir to mix. Place the pan over a medium heat and cook until the contents begin to sizzle. Reduce the heat slightly and continue to cook until all the liquid evaporates (10-15 minutes). Remove and set aside.

Preheat the oven to 180C/350F/gas 4.

In a separate saucepan heat the oil over a low heat and add the cumin seeds and the cinnamon sticks. Sizzle for 30-40 seconds and add the onions, ginger and garlic. Increase the heat to medium and fry the onions until they begin to brown (6-7 minutes) stirring frequently.

Add the coriander, cumin and chilli powder. Reduce the heat slightly and continue to cook for 1 minute, stirring constantly.

Add the mince and tomatoes. Cook for 3-4 minutes, stir occasionally.

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