Title: Par-cooked Balti Meat
Categories: Balti, Indian, Meats
Yield: 4 Servings
2 lb Lamb; boneless, cubed 1"
2 Onions; chopped
3 tb Vegetable oil
2 sm Tomatoes; chopped
5 ts Balti spice mix
2 ts Turmeric powder
1/2 Green pepper;
- seeded, chopped
1 Fresh ginger piece (1");
- peeled
1/2 ts Chili powder
1 1/2 ts Salt
1 ts Garam masala
Preheat the oven to 200°C (400°F). Fry the onions in the oil in a
flameproof casserole dish until translucent. Add all other
ingredients except the meat, and 300 ml water. Bring to a boil: add
the meat.
Put the casserole in the oven and braise the meat for 45 minutes,
checking every 10 minutes to give it a stir and make sure there's
enough water. When the meat is tender on the outside but still a
little pink inside, take it out with a slotted spoon. Let the
contents of the casserole cool a little. Then empty the contents
into a blender or food processor and liquidize. This becomes your
basic Balti sauce, and should be the consistency of thick soup.
The meat is now ready for its final cooking in the balti.
Recipe FROM: 100 Best Balti Curries by Lowe & Davidson
