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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Indian Balti, Indian, Meats 4 Servings

INGREDIENTS

2 lb Boned lamb, cut into 1-inch
cubes
2 Onions, chopped
3 T Vegetable oil
2 Small tomatoes, chopped
5 t Balti spice mix
2 t Turmeric powder
1/2 Green pepper, seeded and
chopped
1 1-inch cube fresh ginger
peeled
1/2 t Chili powder
1 1/2 t Salt
1 t Garam masala

INSTRUCTIONS

Preheat the oven to 200C/400F.  Fry the onions in the oil in a
flameproof casserole until translucent.  Add all other ingredients
except the meat, and 1/2 UK pint / 300ml 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.  Posted to MM-Recipes
Digest V3 #228  Date: Thu, 22 Aug 1996 18:21:35 +0000  From:
"ray.watson" <ray.watson@ukonline.co.uk>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 644
Calories From Fat: 377
Total Fat: 42.1g
Cholesterol: 152mg
Sodium: 1512.8mg
Potassium: 1417.7mg
Carbohydrates: 20.1g
Fiber: 6.3g
Sugar: 9.8g
Protein: 47.4g


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