Par-Cooked Balti Meat

Name: Par-Cooked Balti Meat
Ingredients: 2 pounds boneless leg of lamb cut into 1-inch cubes; 2 each onions chopped; 3 tablespoons vegetable oil; 2 small tomatoes chopped; 5 teaspoons balti spice mix; 2 teaspoons turmeric powder; 1/2 each green bell peppers seeded and chopped; 1 inch ginger cube, fresh, peeled; 1/2 teaspoon chili powder; 1 1/2 teaspoons salt; 1 teaspoon garam masala

11 ingredients

10 steps

Ingredients

2 pounds boneless leg of lamb cut into 1-inch cubes
2 each onions chopped
3 tablespoons vegetable oil
2 small tomatoes chopped
5 teaspoons balti spice mix
2 teaspoons turmeric powder
1/2 each green bell peppers seeded and chopped
1 inch ginger cube, fresh, peeled
1/2 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon garam masala

Directions

1

Preheat the oven to 400F (200C).
2

Fry the onions in the oil in a flameproof casserole until translucent.
3

Add all other ingredients except the meat, and 1/2 UK pint / 300ml water.
4

Bring to a boil: add the meat.
5

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.
6

When the meat is tender on the outside but still a little pink inside, take it out with a slotted spoon.
7

Let the contents of the casserole cool a little.
8

Then empty the contents into a blender or food processor and liquidize.
9

This becomes your basic Balti sauce, and should be the consistency of thick soup.
10

The meat is now ready for its final cooking in the balti.