Keema & Peas Balti at Shababs Balti Restaurant - Richard Sayce (Misty Ricardo)

Keema & Peas Balti
at Shababs Balti Restaurant, Birmingham Balti Triangle.
May 2022
Once again I had the privilege of watching Zaf Hussain cook in the Shababs kitchen. He masterfully demonstrates how to make a Keema & Peas Balti, a classic.
The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's, and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in balti paradise.
It's interesting that the chef doesn't use a pre-assembled 'mix powder' but uses individual spices instead. Notice the charred edges around the bowl, which give an important part of the balti flavour.
Ingredients for Keema & Peas Balti
I've estimated the ingredients based on watching the cooking and on further questions I asked Zaf. Please note that no salt is added when cooking the balti at Shababs because it's already in the base gravy and in the pre-cooked keema. Season with salt to taste.
All spoon measurements are level.
- 2-3 TBSP Veg Oil
- 50g Chopped Onion (about 1/3 of a medium one)
- 25g Chopped Garlic (about 3-4 cloves)
- Half a medium tomato, chopped
- A generous handful of Peas (defrosted from frozen)
- 2 rounded chef's spoon of spiced Pre-Cooked Keema (lamb mince), approx. 250ml.
- 175ml Base Sauce/Gravy (see below)
- 2 tsp Kasuri Methi
- 1½ tsp Cumin Powder
- Handful Fresh coriander to finish
I do not have the exact recipe amounts for the base sauce/gravy or the pre-cooked keema, but plan on making a special balti base recipe soon suitable for cooking at home. The Shababs base is quite heavy on the oil and tomato content (puree, tinned plum and fresh tomatoes) and is cooked with whole spices (cassia bark, bay leaves, green & black cardamom, cloves) which are blended into the final sauce. Other ingredients include onions, ginger (75%)/garlic (25%), turmeric, paprika, salt. No other vegetables are used.
This video is part of series of videos I'm publishing about authentic Balti.
Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company:
thebirminghambaltibowlco.com/
Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs!
Shababs Balti Restaurant
163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ
Tel: [phone]
www.shababs.co.uk
For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: mistyricardo.com/introduction...
My Mix Powder Recipe: mistyricardo.com/mix-powder-r...
My Base Gravy Recipe: mistyricardo.com/base-gravy-r...
My 30 Minute Base Gravy: mistyricardo.com/30-minute-qu...
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricardo.com):
Amazon UK: amzn.to/3zkxgbl
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Waterstones: bit.ly/3te8I0R
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Book Depository: bit.ly/38IvUe6 (free Worldwide delivery)

[@philipatkinson7039]

I could watch this chef all day long and i love a keema matter aswell. Keep those balti recipes coming richard and if anyone as not purchased those balti bowls i recommend 👌 👍

[@kevinwhite4893]

Hi Richard, Love this recent series at Shababs. The Balti Triangle! True home of the Balti! I'm a Brummie and used many of these restaurants in the 80's. Fantastic flavour. I've been cooking BIR for a long time now and the Balti is a great addition. Bought the Birmingham Balti Bowls recently and cooked the Keema and Peas last evening using your pre cooked Keema and Base Gravy. Added a 1/4 tsp of Garam Masala as you suggested. The taste was stunning! Took me way back!
Cooking the Shababs base sauce tomorrow and the Chicken Balti Wednesday. I'll let you know how it goes. I'm sure it will be as delicious! Regards Kevin

[@MistyRicardo]

Thanks a lot Kevin's. Pleased it's brought back memories.

[@markgriffiths5534]

Hi Richard, how do you find out the recipe for Shababs base sauce please

[@rich35ukuk]

That looks lovely I shall try that when I go to Birmingham next later in there year as I'm from there

[@raveon7260]

excellent ..

[@bencops]

It does look burnt…. I guess the “wok hei” is part of the flavour with those little bowls?