Mick Gower's Indian Recipes
Balti Meat
Part A
- 2 lb Leg of Lamb boned, cut into 1 inch pieces
- 1 Small onion, peeled and shredded
- 8 tbsp Mustard oil
- 1 tsp Salt
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 2 cups Water
Part B
- 2 large onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
- 2 tsp Ground turmeric
- 1 tsp Ground corriander
- 1 tsp Ground cumin
- 3 tsp Tomato puree
- ¼ tsp Chilli powder
- 1½ tsp Paprika
- 1 tsp Kashmiri masala
- 1 Green chilli, chopped
- 1 tbsp Finely chopped fresh coriander
- 1 Small onion, finely chopped
- ½ Capsicum, finely chopped
- ½ pt Water
Mix all the ingredients together from part A in a 'Karahi'
start cooking over a high flame uncovered, when ingredients begin to boil stir and reduce
the heat to medium, cover the 'Karahi' with any suitable
lid, continue to cook for about 35 minutes, stirring frequently.
After the 35 minutes add the ingredients from part B stir and mix well, wait until the
mixture begins to boil again and stir and turn the heat to low but do not cover continue
to cook for another 30 minutes, stirring frequently, remove from the heat and allow to
rest for 10 minutes before serving.
Serve with rice or any sort of bread or even chips!
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