KEEMA CURRY

Ingredients:

500gr minced lamb
1 onion finely chopped
1 teaspoon of freshly grated ginger
2 cloves of garlic finely chopped
1 teaspoon of tumeric
1 1/2 teaspoons of ground cumin
1 green pepper cut into thin strips
2 green chillies finely chopped
4 tablespoons of Pataks medium balti paste
500ml of beef stock
1 tin of tomatoes
2 tablespoons of cooking oil


Method:

Fry onion until very soft.  Add lamb and fry gently for at least 10 minutes till brown.  Add garlic, chilli and green pepper, and fry for a further 5 minutes.  Stir in 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.

During the cooking you will need to ladle off the excess fat.

Serve garnished with fresh corriander on a bed of rice. This dish tastes better the longer it is cooked.

To increase the hot taste, add extra chilli, or a teaspoon of sambal oelek (Indonesian Chilli paste).

Enjoy. 
Born in Belfast in 1935 Ruby Murray was a famous 50s singer having 5 singles in the UK top twenty at one time in early '55.  Now largely forgotten, her name is used as rhyming slang for one of the great British obsessions...  Curry!! 
Traditionally eaten after many lager beers.