Kheema Bhuna


400g Minced Meat,
1 medium onion (finely chopped),
1 fresh tomato or equivalent of tin tomato,
1 medium potato (chopped in small cubes),
100g Peas,
2 tsp of ginger paste or fresh chopped ginger,
1 tsp of garlic paste or fresh crushed garlic.
150 ml vegetable stock or water
2 tbsp (6 tsp -40g) Mr Huda’s Universal Curry Paste.
1/2 tsp chilli powder
3-4 tbsp olive/veg oil.
Optional Ingredients:
2-3 barks of Cinnamon.
3-4 Bay leaves.
Fresh Coriander
Kheema Bhuna – Serves 4

This is a medium spicy dish with a fairly thick texture. It’s very delicious and easy to prepare and is cooked using mince lamb, beef, chicken or quorn. This paticular recipe contains peas and potatoes. You can cook without any vegetables or choose other vegetables of your choice. This dish can be served with rice or paste. Also delicious lapped up with tortillas, nans or pita breads. To prepare this dish it is ideal to use a casserole type saucepan.

1. Heat the oil in a sauce pan and then add the garlic, ginger, cinnamon, bay leaves and the onion with some salt and slowly fry for few minutes to soften (stirring occasionally).
2. Add the minced meat with all the vegetables inc the chopped tomato and on full heat bring to boil and cook for 1 min (stirring regularly).
3. Back to moderate heat add Mr Huda’s Universal Curry Paste and the chilli powder and cook for further 1/2 min (stirring regularly).
4. Add the stock or water and on full heat  bring to boil, then reduce the heat back to moderate and then let it gently simmer/boil for further 15/20 min or until the desired texture (add a little more water if you prefer more sauce or cook on higher heat slightly longer for a thicker dryer sauce).

Tip: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste or to make it milder simply miss out the chillies and add a dolop of yoghurt.
3tsp of chilli powder = Madras
5tsp of chilli powder = Vindaloo