| 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 |
tb |
Vegetable oil |
| 2 |
|
Small tomatoes, chopped |
| 5 |
ts |
Balti spice mix |
| 2 |
ts |
Turmeric powder |
| 1/2 |
|
Green pepper, seeded and chopped |
| 1 |
|
1-inch cube fresh ginger, peeled |
| 1/2 |
ts |
Chili powder |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
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>
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”