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Features for "Balti Keema"
Non-vegetarian dish, served as main course, dish usually prepared from minced meat
Ingredients for "Balti Keema" (Click here for measurement conversion) 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 for "Balti Keema"
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.
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