Choose your meat and make this authentic Keema Balti
I love a good keema balti.
Keema balti is usually made with minced lamb but today I used beef.
You can use any minced meat really. If it sounds good, it probably will be. I have also had good results using vegetarian Quorn mince though I probably won’t be doing that again any time soon.
What exactly is Balti?
Balti cooking was developed in Birmingham. It was hugely popular in the 80s but still very popular today.
What makes baltis like this keema balti special is the way they are cooked.
A true balti will be cooked in an authentic Balti bowl and be served hot of the fire in the same bowl.
Unfortunately, many chefs don’t do this I believe me… you will notice the difference when they present your balti in an ornamental balti pan. It just isn’t the same.
Making this recipe right…
For best results, you should cook your balti in an authentic stainless steel balti bowl. They are now being made in the UK again by The Birmingham Balti Bowl Company.
Although not essential, a keema balti should be cooked over high heat. For this reason, I like to cook mine on the barbecue but a good gas hob will be close enough.
If needs must, use an electric hob.
Which keema recipe should I use?
You could get away with simply frying up the minced meat of your choice and adding it cooked to the curry.
For additional flavour, however, why not try this recipe?
Step by step photos…
If you like this keema balti recipe, try some of these too…
- 2 tbsp rapeseed (canola) oil
- ½ medium onion, finely chopped
- 1 green chilli, cur into rings
- ¼ red bell pepper, diced
- 1 tbsp bassar curry powder
- 1 tsp red chilli powder or paprika
- 70ml (1/4 cup) tomato puree
- 300g cooked keema (The cooked minced meat of your choice)
- 1 tbsp lime juice (or to taste)
- Salt to taste
- ½ tsp kasoori methi
- Chopped coriander (cilantro) to garnish
- Heat the oil over high heat and then add the chopped onion. Fry for about 3 minutes and then add the chillies.
- Stir in the chopped bell pepper and cook for a further 30 seconds and then add the ground spices. Give it all a good stir and stir in the garlic and ginger paste. Fry, while stirring for about 20 seconds.
- Stir in the tomato puree and bring to a simmer.
Then add a ladle of base sauce. You won't need much as baltis are dry curries but add more if it looks like it needs it.
- Add the cooked minced meat of your choice and stir well to combine and add more base sauce if needed.
- Stir in the lime juice and season with salt to taste and add the kasoori methi and coriander to serve.
You may wish to pre-cook the potatoes so that they are cooked through when added to the curry. This will make cooking the curry easier and faster.
I hope you enjoy this authentic keema balti recipe. If you do try it, please leave a comment. I’d love to hear from you.