:: Balti Keema - Indian meat recipe ::


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Balti Keema

Features

Non-vegetarian dish, served as main course, dish usually prepared from minced meat

Minced meat - 2 lb

Vegetable oil - 3 Tablespoons

Garlic cloves - 4, chopped

Onion - 8 oz, chopped

Tomato paste - 1 Tablespoons

Balti masala paste - 4 Tablespoons

Garam masala - 1 teaspoon (optional)

Fresh coriander leaves - 1 Tablespoon

Method

Stir-fry the minced meat in the wok for 8-12 minutes.
Strain off and save the liquid.
Set the meat aside.
Add the oil to the wok and stir-fry the garlic very quickly.
Add onion, reduce heat and stir-fry for 10 minutes, until translucent.
Add balti paste and garam masala (if used).
Raise heat again and stir-fry for another few minutes.
Then add the mince to the mixture in the wok and continue stir-frying a few minutes more.
Lower heat and simmer uncovered for 35-40 minutes.
Every now and then, add some of the reserved liquid to avoid sticking.
When cooked, add coriander leaves to taste.
Serve hot with any Indian rice or bread item.

Comments

Serves: 4

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