Halal Keema Bake Casserole | AD Saffron Alley

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella

Reduced-fat cheese lowers calories; mozzarella is often cheaper.

Cut 4 mini aubergines into thin slices.

Cut 4 mini potatoes into thin slices, keeping the skin on.

Heat oil in a frying pan for shallow frying.

Fry the aubergine slices with salt and black pepper for about 2-3 minutes until slightly softened, then remove from oil.

Fry the potato slices with salt and black pepper until slightly golden brown, then remove from oil.

In the same pan, fry 67 cloves of sliced garlic for about 30 seconds.

Add 1 small finely chopped onion and sauté until golden.

Add 1 can of chopped tomato and 1 inch of crushed ginger; mix well.

Add 1 teaspoon of salt, 1/2 teaspoon of red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of crushed coriander seeds; mix well and cook for 2-3 minutes.

Add 1 kilo of minced beef and cook on high flame for about 5-7 minutes until browned.

Cover and let simmer on low flame for about 20-25 minutes until the meat is fully tender.

Boil 2 eggs for the casserole.

After 20 minutes, add sliced bell pepper and cover again on low flame for 2-3 minutes to soften.

Add 1/2 teaspoon of garam masala to the keema and mix well; set aside.

Layer the keema in the bottom of a casserole dish.

Top with onion rings, sliced tomatoes, and sliced hard-boiled eggs.

Sprinkle black pepper and garam masala between layers if desired.

Add the remaining keema on top, then layer with onion rings, potato, and aubergine slices, creating a snake effect for presentation.

Cover the casserole with foil and bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.

Remove the foil and bake for an additional 5-10 minutes until the top is golden brown and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens