indian pub keema balti

Looking for a flavorful, hearty dish that captures the essence of Indian curry pub cuisine? This Indian desi Pub Keema Balti recipe delivers rich, spiced ground meat simmered in a fragrant balti sauce. Bursting with aromatic herbs and spices, this dish is perfect for a cozy meal or an impressive dinner party spread. Serve it with naan or rice for an authentic pub experience right at home!

Andrea

indian pub keema balti

Indian curry Pub Keema Balti is a savory dish made with spiced ground meat (usually lamb) cooked in a tangy and flavorful balti sauce. This popular pub favorite combines a rich mix of spices, tomatoes, and peppers to create a bold and hearty meal. Perfect for serving with naan or basmati rice, this keema balti recipe is sure to become a hit for anyone craving the authentic flavors of Indian cuisine.

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Prep Time 15 minutes mins

Cook Time 39 minutes mins

Servings: 3

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 500g lean lamb
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 2 tbsp balti curry paste
• 400g tinned chopped tomatoes
• 1 tsp white sugar
• 100g frozen peas
• 1 tsp garam masala
• 2 tbsp fresh coriander, chopped
• Salt to taste

For the balti spice mix:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 dried red chilies
• 1 tsp turmeric powder

Method

 

1. First, prepare the balti spice mix. In a dry frying pan over medium heat, toast the cumin, coriander, and fennel seeds along with the dried red chilies for about 2 minutes until fragrant. Grind in a spice grinder or mortar and pestle, then mix with turmeric powder.
2. Heat 2 tbsp vegetable oil in a large, heavy-based pan or balti dish over medium-high heat.
3. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
4. Add the minced garlic and grated ginger. Sauté for another 2 minutes until fragrant.
5. Add the minced lamb to the pan. Break it up with a wooden spoon and cook for about 5-7 minutes until browned all over.
6. Stir in the balti curry paste and the prepared balti spice mix. Cook for 2 minutes to release the flavors.
7. Add the tinned chopped tomatoes, sugar, and 100ml of water. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened.
9. Add the frozen peas and cook for another 5 minutes.
10. Stir in the garam masala and cook for an additional 2 minutes.
11. Taste and adjust seasoning with salt if needed.
12. Garnish with fresh chopped coriander before serving.
13. Serve hot with naan bread or rice.

Notes

If you’re a fan of indian lamb dishes check out my Mutton Rara recipe here!!

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.