Par-cooked Balti Meat (from Chapman’s Balti C
| 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
A Message from our Provider:
“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