Hi all you curry heads. After numerous requests here is OUR Keema recipe. This can be used for seekh kebab, shami, rash mi, Keema naan, or as an addition to your BIR favourite recipes such as Nawabi etc.

The following will make around 1 kg of Keema:

In a bowl add 750g of mutton mince with a fat content of at least 25%. To this add 250g of beef mince. Add: 1 tsp methi,1 tblsp g/g paste, 1 tsp salt, 1 tblsp mix powder, 2 tsp chilli powder, 1 tsp deggi mirch ( kashmiri chilli powder), 2 green chillies very finely chopped, 1 shallot very finely chopped, 1 tblsp very finely chopped fresh garden mint, 2 tblsp finely chopped fresh coriander, 2 tsp kashmiri paste, 2 tsp tandoori massala, just a few drops of fresh lemon juice, 1 egg beaten, 1 tsp Mr naga paste, 2 tsp garam massala, red colour (optional)
Mix all ingredients together thoroughly. You can add or reduce the chilli content to vary the heat accordingly.
When mixed spoon mixture into some muslin cloth and squeeze out any excess moisture. Return to bowl cover with cling film and refrigerate for 1 hour. Your mix is ready to use or you can freeze into usable portions. Enjoy

Correct Rob. And we dont use it in every staff curry
The thing i have learned about BIR chefs, is that they are all robots!!! I.e, methods and skills are passed down from teacher to student etc. THAT IS HOW ITS DONE AND THATS IT! They dont accept change or experimentation, one thing Abdul has certainly learned to take on board working along an English chef

Ader1, There is no harm in reducing the butter, however i would suggest cooking the curry as listed and then skimming off the excess butter and oil at the end. Bob, the PP adds a great extra flavour, by all means leave it out, up to you, but it does make this curry very nice . And i will reiterate, This is a STAFF CURRY, NOT a BIR take away curry! regards, A

Goncalo. If there is to be a Next time,come to Boston mate! Where we will do it properly, step by step, no language barriers, no confusion. The Invitation is open

Thanks Stew. Yes Curried Away is our T/A which we are in the process of moving to incorporate a restaurant. i will endeavour to help where i can, Kind regards, Adey.

well done Michael, looks just like mine! ha ha  ;D

exactly true, its not all about BIR is it

regards, A

@ Michael t, 100% CORRECT 

We use Anchor butter in a lot of our recipes and BIR curries. Butter chicken being one of those. Thanks for the post

regards, A

Quote from: jb on March 08, 2014, 12:44 PM
Hi Adey,thanks for the recipe and the contributions to the forum,hope they continue.Looks a very complex massla sauce,although to me that's not a bad thing.I'm always disappointed when a massla sauce recipe is just your usual Patak's paste combined with yogurt and food colouring.It reminded me of the recipe from the Little India Restaurant that was posted by CBM.I'm sure that had some tinned fruit or something similar and proved to be a bit controversial at the time.

A couple of questions if I may.Definitely no tandoori or tikka paste in the recipe? You say add to pan with korma ingredients(from your book) but the korma recipe already has raisins/sultanas as well as ghee and g/g paste...so are you saying add more??

mushroom Mike, jb, recipe was shown to me by my chef plus a few others, with a few slight changes.
With so many BIR eateries popping up on top of what we already have, my chef made a valid point, that to survive, you need to be better than your competitors! How true, i.E we have hundreds of Mcdonalds, but you know, any 1 you go to , you get the same thing! Not so true with BIR. After using this recipe since we opened in 2012, we sell more and more each week, with rave reviews
As regards the tikka/ tandoori paste, NO! Its already in the marinade, too much will kill the dish.
And yes, add more as i stated, you are using the korma sauce as a foundation for the massala sauce
Hope this helps, and remember, this is just MY personal approach, based on Sales and customer feedback, so please feel free to try the other recipes on the site.
Regards, A

Thanks guys 

We use around 2-3kg of meat which serves 8-10. Thanks.