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CATEGORY CUISINE TAG YIELD
Meats Indian Balti, Indian, Meats 16 Servings

INGREDIENTS

6 lb Meat, lamb beef pork
cut into 1/4 inch cubes
weighed after cubing
1 pt Stock or water
4 T Balti masala paste

INSTRUCTIONS

Preheat the oven to 375F. Bring the stock or water to the boil in a
large lidded casserole dish. Add the meat and masala paste and  simmer,
stirring occasionally. Cover and put in the oven, and cook  for 20
minutes. Inspect it and add water if needed.  Cook for another  20
minutes and test the meat for tenderness: it should still "resist"  a
little and feel not quite ready. If it's reached this stage, remove
the casserole from the oven, remove the meat, cool it, package it in
plastic containers or Ziploc bags, and freeze: or refrigerate until
needed (if you're going to need it in no more than 8 hours). Reserve
the stock: it too can be frozen and added to Balti sauce or curry
sauce as desired.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 121.1mg
Potassium: 19.8mg
Carbohydrates: 1.2g
Fiber: <1g
Protein: <1g


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