Keema Curry

500 grams of Minced Lamb or Minced Ground Beef (Keema)
1 Onion (finely chopped)
1 Green Pepper (Hari Mirch) (cut into thin strips)
2 Green Chillies (Hari Mirch) (finely chopped)
1 tsp. of Ginger Root (Adrak) (freshly grated)
2 cloves of Garlic (Lehsan) (finely chopped)
1 tin of Tomatoes
1 tsp. of Turmeric Powder (Pisi Haldi)
1 ½ tsp. of Ground Cumin (Pisa Zeera)
4 tbsp. of Medium Balti Paste (available in Patak brand)
500 ml of Beef Stock
2 tbsp. of Cooking Oil

METHOD:

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.