Mughlai Keema Masala 

Like many dishes in the northern part of India, this wonderful keema curry has Persian roots and was brought to India by the Mughals. Using our blend, the simplicity of its preparation makes it a weeknight treat, and its elegance makes it an entertaining classic. It's traditionally made with lamb mince but is just as delicious with any minced meat OR the vegetarian, vegan and plant-based versions.

Category: Curries 

Recipe: 211

INGREDIENTS 

• 4 tbsp Ghee (or preferred Oil)

• 1 Medium Onion, finely chopped

• 5 tsp (12g) Mrs Balbir Singh Mughlai Keema Masala Blend†

• 4 tsp Ginger Paste (or 30g of peeled ginger, finely chopped)

• 6 tsp Garlic Paste (or 6 large cloves of garlic, finely chopped)

• 750g Mince, double minced for best results 

• 1⅓ cup or 225g Passata (or Chopped Tomatoes)

• 1½ tsp Salt, or to taste

• ¼ cup Water

• ¼ tsp Mrs Balbir Singh Original Garam Masala†

• 1 tbsp Fresh Coriander Leaves, chopped

• 1 - 2 Fresh Green Chillies, chopped

• Red Onion, thinly sliced rings

• Fresh Ginger, peeled and julienned

*Measurements refer to level measuring spoons

*1 Cup = 240ml 

Step 1:  

Heat the ghee and cook the onions on medium heat for 7-8 minutes or until they are a light golden brown. Add the Mrs Balbir Singh Mughlai Keema Masala Blend into the pan and stir for a few seconds. Then add the garlic and ginger and continue to cook on medium heat for a further 3-4 minutes.

Step 2:  

Add the mince and cook on medium heat until it all begins to brown, stirring to break up any lumps. Then add the tomatoes, water, and salt and stir so that everything is mixed well. Cover, turn heat to low and simmer for 20 minutes.

Step 3: 

Add a quarter teaspoon of Mrs Balbir Singh Original Garam Masala, and cook for a final 5 minutes.