Mick Gower's Indian Recipes
Lamb Balti
- 4 Portions pre-cooked lamb
- 4 Cloves garlic, chopped
- 8 oz Onion, chopped
- 3 tbsp Ghee
- 4 tbsp Balti masala paste
- 8 fl Stock
- 1 tbsp Garam masala
- 2 tbsp Chopped fresh coriander leaf
- Salt to taste
Heat the ghee in the Karahi: stir-fry the garlic very
quickly. Add the onion, reduce the heat, and fry until translucent and starting to brown.
Add the meat and the Balti masala paste. Turn the heat up and stir-fry for about 5
minutes. Slowly add the stock, and simmer on low heat for about 10 minutes. Then check the
meat for tenderness: add stock or water if required. When almost tender enough, add the
garam masala and coriander leaves. Salt to taste: simmer for another 15 minutes. Serve
with naan bread.
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