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indian pub keema balti
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
Cook Time 39 minutes
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!!