MINCED BEEF BALTI

DINNER: About 7pm STYLE: Rich minced beef Balti with onion, red pepper and garlic

500g minced beef 1 large onion, chopped 1 red pepper, chopped 3 garlic cloves, crushed 1 jar Specially Selected 2 Step Balti Sauce 50–100ml water ½ tsp ground cumin ½ tsp chilli flakes, optional for extra heat ½ tsp garam masala Salt and black pepper

🔥 1. Brown the beef Put the mince into a large hot pan and brown it properly, breaking it up as it cooks.

🧅 2. Add the vegetables Add the chopped onion and cook for about 6–8 minutes until soft.

Add the red pepper and garlic and cook for another 3–4 minutes.

🌶️ 3. Add the first Balti step Add the contents of the top spice/paste compartment from the jar.

Add ½ tsp cumin and, if you want it hotter, ½ tsp chilli flakes.

Stir and cook for around 1 minute so everything coats the beef.

🍛 4. Add the Balti sauce Pour in the main jar of Balti sauce.

Add about 50–100ml water to the empty jar, give it a shake and pour that in too.

Season with a little salt and black pepper.

🔥 5. Simmer Bring to a gentle bubble and simmer uncovered for 20 minutes, stirring occasionally.

You want it rich and fairly thick rather than watery.

♨️ 6. Crock-Pot finish Transfer the curry piping hot into the Crock-Pot.

Cook on LOW until you’re ready to eat. For tonight, an hour or so will be plenty because everything is already cooked.

✨ 7. Final touch About 10–15 minutes before serving, stir in:

½ tsp garam masala

Taste it.

Want more heat? Add another little pinch of chilli flakes.

Too thick? Add a splash of hot water.

Perfect with:

🍚 Basmati rice 🫓 Naan 🍟 Chips 🥔 Jacket potato

Don’t add the tin of tomatoes or the full collection of spices from the original keema recipe. The Balti jar is now doing most of that work.

This version should be simpler, quicker and still have plenty of punch: