OOPS, sorry, forgot the paste bit.....here is the recipe
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I got this recipe off someone on in2curry so u may or may not have this one.  Forget any other recipes youve read in crap books ect. this is the dogs b******s.  Here it is.

1 lb lean lamb mince -as it comes do not puree or remince
1 teaspoon garlic puree
1 teaspoon ginger puree
1 egg
1 tablespoon pataks Madras/kebab paste- only available in 2.5kg pots . i got hold of it OK though
(If you cannot get this use normal Pataks madras paste)
1 teaspoon spice blend
2 tablespoons dried coriander / fresh if you can be bothered
1 tablespoon dried mint.

mix together by hand in a mixing bowl for about 5 minutes the mince will become much finer.

I tried my damned hardest for years to make keema like my local restaurant/takaway but its amazing how simple it is when you know how, dont be tempted to add anything extra or mince the lamb twice, this is the real deal!

Very many thanks all....I found the recipe at http://www.curry-recipes.co.uk/curry/index.php?topic=337.0 amazing. Really authentic and easy.
BIR should be easy...it's basically stir fried rice after all!!!
Once again, many thanks

Help...I'm looking for a really authentic poratha recipe. Any help, including cooking instructions will be greatly appreciated.