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PrintBALTI KEEMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a Balti pan, wok or frying pan over a medium heat. Add the garlic and onions and cook for about 10 minutes until golden brown.
- Add the mince and cook for 20 minutes, stirring frequently.
- Mix the garam masala with enough water to make a thick paste.
- Add this, the peas and the tomato puree and simmer for a further 10 minutes, adding a little water if the mixture becomes too dry.
- Add the coriander and heat for 2-3 minutes. Serve.
INGREDIENTS
- 1 kilograms minced meat, defrosted if frozen
- 50 ml sesame oil
- 5 cloves garlic, crushed
- 4 large onions, peeled and chopped
- 5 tablespoon Balti garam masala
- 250 grams frozen peas
- 4 tablespoon tomato puree
- Coriander, finely chopped
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