Balti Kheema.
Ingredients.
2 tablespoons of vegetable oil.
500g / 1 lb of green peppers / capsicum, cored, deseeded, and sliced.
500g / 1 lb of onions, sliced.
2 teaspoons of salt.
2 teaspoons of pepper.
1/2 a teaspoon of ground cumin.
2 teaspoons of garam masala.
A pinch of ground cinnamon.
1 1/2 teaspoons of chilli powder.
750g / 1 1/2 lbs of minced / ground, lamb.
Red onion rings to garnish.
Method.
1. Heat the oil in a heavy based frying pan, add the peppers and stir fry for about 1 minute. Remove the peppers with a slotted spoon and keep warm.
2. Add the onions to the oil and fry till they are golden brown, add the salt, pepper, cumin, garam masala,cinnamon and chilli powder and stir fry for 2 minutes.
3. Add the minced lamb and cook gently for about 20 minutes, stirring frequently to make sure it does not stick to the bottom of the pan.
4. Return the green peppers to the pan and heat through over a low heat for a further 10 minutes. Garnish with the onion rings and serve with chapatis, Naan breads or boiled rice.
Serves 4 to 6.
