Par-Cooked Balti Meat

Recipe Ingredients

2 lbs	908g / 32oz	Boned lamb - cut into 1-inch
2		Onions - chopped
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Tomatoes - chopped (small)
5 teaspoons	25ml	Balti spice mix
2 teaspoons	10ml	Turmeric powder
1/2		Green pepper - seeded and
1		Fresh ginger - peeled
1/2 teaspoon	2.5ml	Chile powder
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Garam masala

Recipe Instructions

Preheat the oven to 400F. Fry the onions in the oil in a flameproof casserole until translucent. Add all other ingredients except the meat, and 1/2 pint 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 liquefy. 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.

Source:
Lowe & Davidson's 100 BEST

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