BALTI KEEMA

Ingredients:	Minced meat (Beef)
	1 tablespoon oil
	1 onion – peeled and chopped
	3 tablespoons Balti Paste
	5cms garlic paste
	200mls water
	1 red pepper – deseeded and cut into 1.5cm squares
	Fresh coriander leaves – chopped
	Fresh mint – chopped

What you do:

1. Heat the pan over a medium flame. Add the oil and then stir the garlic paste into the oil. Add the onions and when they begin to sizzle turn the flame down to low and cook until the onions are translucent.

2. Add the Balti paste and stir into the onions and cook for one minute.

3. Add the minced meat to the pan and turn up the heat. Stir the mince so that it breaks up and becomes granular. Add the water and stir well. Put the lid on the pan and leave to cook for 15 minutes on a low flame. Check every 5 minutes to make sure that the mixture is not sticking to the bottom of the pan. It may need a little more water.

4. Now add the red peppers and cook for another 5 minutes.

5. Keeping them separate, remove the leaves from the coriander and the mint and then chop.

6. If the mixture seems dry add a little more water and stir in well. Add the chopped coriander leaves and the chopped mint and serve.

Note: If there is a lot of “loose” oil, skim it off with a spoon.