Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Minced (ground) meat

  2. 2 tablespoons Ghee or Oil

  3. 4 Garlic cloves; fine chopped

  4. 8 ounces Onion; finely chopped

  5. 3 tablespoons Balti masala paste

  6. 1 tablespoon Tomato puree

  7. 1 tablespoon Balti garam masala

  8. 1 tablespoon Coriander leaves; chopped

  9. Aromatic salt to taste

Instructions Jump to Ingredients ↑

  1. Put the mince in the karahi (wok) and stir-fry it for 10 minutes (no fat). This 'seals' it and draws off liquids. Strain off and reserve the liquid. Heat the Ghee in your karahi on hgigh heat. Stir fry the garlic for 30 seconds. Add the onion, reduce the heat and stir-fry for about 10 minutes, allowing it to become translucent and begin to brown. Add the masala paste and the tomato puree. Raise the heat and bring to a brisk sizzle, stir-frying for about 2-3 minutes. Add the mince to the karahi, and stir-fry it until it is sizzling. simmer uncovered for 35 to 40 mins. little by little, add the reserved liquid (and, if needed, some water) to ensure it is not sticking, and to achieve a nice creamy texture.

  2. Add the garam masala, coriander and aromatic salt to taste. It is ready to serve after a few minutes, but can be kept simmering until needed. Submitted By IAN HOARE On 05-07-95


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