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!

Hi,
I have copied and pasted this recipe form vin daloo. I have tried it and it's excellent. Things are best kept really simple,and this IS simple

Very many thanks all....I found the recipe at https://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

Can anyone help with a RESTAURANT biriani recipe please. I don't mean the usual ones where you put meat prawns etc with the rice and bang it in the oven. The restaurant type is made in a frying pan with pre cooked meat. Any ideas PLEASE??
Forget the sauce, it's the actual rice/meat recipe I'm after.

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

I quite agree with paast10...prepered ginger is nothing like the real thing but minced garlic is passable. ;D