Dopiaza keema curry with potatoes

Royal Walton from Birmingham Balti Bowl Company

Keema dopiaza
200g Minced Lamb
1 medium potatoes pre boiled and cut into pieces
2 TBS Vegetable Oil
1 Good sized onion (finely chop half and slice the other half)
1 cm piece of ginger grated (no need to peel) 
2 Garlic Cloves crushed (decent sized ones)
1 Medium sized ripe tomato grated 
1/2 tsp Paprika
1/2 tsp Tumeric 
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
Fry


Royal Walton from Birmingham Balti Bowl Company

METHOD for kema Dopiaza Balti plus potato’s if needed
Heat your vegetable oil over a medium/high heat until the oil is very hot then fry your sliced onions. When browned and a little crispy remove from the balti pan and keep to one side. 
Add a drop or two more oil and when hot fry your chopped onions until translucent. Add the ginger, garlic and tomato and stir to combine. Add your dry spices, quick stir then add the mince and cook for about 4 minutes, breaking up the mince and stirring frequently. Should any sticking occur add a little water from your jug and reduce your heat a little.
Add two ladles of balti sauce and cook, still stirring for 2/3 minutes.  Let the edges of your sauce caramelise. Stir in the fried onions reserving a few for the top. Sprinkle with coriander and your onion garnish. Serve immediately with fresh naan.