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500 grams of Minced Lamb or Minced Ground Beef (Keema)
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1 Onion (finely chopped)
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1 Green Pepper (Hari Mirch) (cut into thin strips)
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2 Green Chillies (Hari Mirch) (finely chopped)
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1 tsp. of Ginger Root (Adrak) (freshly grated)
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2 cloves of Garlic (Lehsan) (finely chopped)
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1 tin of Tomatoes
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1 tsp. of Turmeric Powder (Pisi Haldi)
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1 ½ tsp. of Ground Cumin (Pisa Zeera)
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4 tbsp. of Medium Balti Paste (available in Patak brand)
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500 ml of Beef Stock
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2 tbsp. of Cooking Oil
- In a frying pan, heat some oil. Add onion and fry until they are well soft.
- Add in minced lamb or minced beef and fry gently for at least 10 minutes or until brown.
- Add in the garlic, chilli and green pepper, and fry for a further 5 minutes. Stir in the ginger, tumeric and cumin and continue frying for another 2 minutes.
- Add the balti paste and fry for yet another 2 minutes. Mix in the tinned tomatoes and add the beef stock. Bring to the boil and then simmer without the lid for at least one hour.
Note: During the cooking you will need to ladle off the excess fat. This dish tastes better the longer it is cooked.
Tip: To increase the hot taste, add extra chillies.
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Serving Suggestions: Serve Hot Garnished with Fresh Coriander on a Bed of Plain Rice.
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb and Ground Beef
Recipe Ethnic Group: Pakistani
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Recipe Requested by, Amer Hanif (England, U.K.)
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Another Delicious Main Course Mutton/Beef/Lamb Dish You Should Try -
Handi Kabab
Another Delicious Ground Beef Dish You Should Try -
Keema Biryani
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