Balti dishes were elevated to cult status thanks to Birmingham of all places, where inexpensive Balti restaurants can be found everywhere, after first emerging in the 1970s. It’s a style of cooking from Kashmiri, coming from a small area in Pakistan called Baltistan. Cooked in a Balti (sometimes called a karahi) and produces fresh, aromatic and mostly dryish dishes. This Balti Tandoori Keema combines Balti Masala and Tandoori Masala and is added to any mince of your choice.
What you need… • 3 Tablespoon tandoori powder • 2 Tablespoons oil • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 600g mince • 3 garlic cloves, sliced • 3 Tablespoons tomato paste • 0.33 red pepper, chopped • 0.33 yellow pepper, chopped • 1 onion, roughly chopped • 2 teaspoon garam masala • Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) • 2 tablespoons yoghurt • Salt to taste
Balti Masala • 1 teaspoon cumin seeds • 1 teaspoon mustard seeds • 3 cardamon • 2 cloves • 8 curry leaves • 3 dried red chillies • 0.5 teaspoon sea salt
How to make it… 1. Dry fry the ingredients of the Balti masala in a pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the tandoori masala, mix together and add some water to form a paste. Set aside. 2. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the mince and fry for 10 minutes, making sure all lumps are beaten out and the meat is fully sealed. 4. Add the Balti and Tandoori paste your made in step 1, mix well and cook for 5 minutes. 5. Add the garlic and tomato paste and cook for 15 minutes. 6. Add the peppers and onion and cook for 5 minutes. 7. Add the garam masala, the coriander, the yoghurt and salt and cook for another 5 minutes, making sure everything is cooked through with the peppers and onions soft but not mushy. 8. Add the coriander leaves to garnish and serve.