Keema Bake Casserole | Saffron Alley

 

INGREDIENTS:

• 1kg Saffron Alley's Beef Mince
• 1/2 cup vegetable oil
• 6-7 cloves of sliced garlic
• 1 small onion chopped
• 1 tomato can
• 1 inch grated ginger
• 1 tsp salt or to taste
• 1/2 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp crushed coriander seeds
• 1/2 tsp garam masala
• 3-4 mini aubergines
• 3-4 mini potatoes
• 1 small onion cut into rings
• half bell pepper cut into slices
• black pepper as needed
• 2 hard boiled eggs cut into slices
• 1 large tomato thinly sliced

DIRECTIONS:

In a frying pan heat oil and fry aubergine slices for 1-2 minutes. Do not overcook just slightly soften.

Next remove from the oil and fry potato slices. Fry for 1-2 minutes or until slightly golden then remove from oil.

Prepare the keema. In the same frying pan and oil add garlic, and chopped onion. Fry for until translucent. Next add can of tomato, grated ginger, all the seasonings, salt, red chilli powder, cumin powder and crushed coriander seeds. Mix well and fry for 3-4 minute until you see the oil separating from the tomato sauce. 

Next add Saffron Alley's beef mince. Fry for 10 minutes on high heat or until brown in colour. Then cover and let simmer for 20-25 minutes over low heat. After that add sliced bell pepper, cover and cook for another 3 minutes. Lastly add garam masala and mix well.

Turn off heat and set aside.

In a casserole add a layer of keema then onion rings, sliced tomato and sliced eggs.

Then add another layer of the remaining keema and top with sliced onion rings. Lastly cover the top with fried aubergine and potatoes making a snake effect (watch video for more details). Cover with foil and bake for 20-25 minutes over 250C. The remove foil and pop back in the oven for 5 minutes or until the top is golden brown and crisp.