Recipe - Par-Cooked Balti Meat (From Lowe And Davidsons 100 Best Balti

2 pound Boned lamb, cut into 1inch
cubes
2 Onions, chopped
3 tablespoon Vegetable oil
2 Small tomatoes, chopped
5 teaspoon Balti spice mix
2 teaspoon Turmeric powder
One half Green pepper, seeded and
chopped
1 1inch cube fresh ginger,
peeled
One half teaspoon Chili powder
1 One half teaspoon Salt
1 teaspoon Garam masala

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 One half 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 MMRecipes Digest V3 #228

Date: Thu, 22 Aug 1996 18:21:35 +0000

From: "ray.watson" ray.watson@ukonline.co.uk