Qeema Curry, Keema Curry, Ground Meat Curry

In a frying pan, heat some oil.

Add onion and fry until they are well soft.

Add in minced lamb or minced beef and fry gently for at least 10 minutes or until brown.

Add in the garlic, chilli and green pepper, and fry for a further 5 minutes. Stir in the ginger, tumeric and cumin and continue frying for another 2 minutes.

Add the balti paste and fry for yet another 2 minutes.

Mix in the tinned tomatoes and add the beef stock.

Bring to the boil and then simmer without the lid for at least one hour.

Note: During the cooking you will need to ladle off the excess fat. This dish tastes better the longer it is cooked.

Tip: To increase the hot taste, add extra chillies.