|1½ pounds||Skinned & boned duck meat weighed after discarding unwanted matter, cut into 1 1/4 inch (3cm) cubes|
|2 tablespoons||Ghee or corn oil|
|3||Garlic cloves; or up to|
|6||Garlic cloves; fine chopped|
|8 ounces||Onions; very finely chopped|
|4 tablespoons||Balti masala paste|
|14 ounces||Tinned tomatoes; strained|
|1 teaspoon||White cummin seeds|
|½ teaspoon||Black cummin seeds|
|12||Fresh tangarine segments chopped|
|1 tablespoon||Fresh mint; chopped|
|7 fluid ounce||Balti chicken stock -=OR=-|
|1 tablespoon||Balti garam masala|
|1 tablespoon||Coriander leaves; very finely chopped|
|Aromatic salt; to taste|
|½ teaspoon||Wild onion seeds|
Heat the ghee or oil in your karahi on high heat, then stir-fry the garlic and _spices_ for 30 seconds. Add the onions and, reducing the heat, stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown. Add the masala paste and the duck.
Raise the heat again and bring to a brisk sizzle, stir-frying as needed for about 5 minutes.
Add the tomatoes, tangerine segments and mint. Add the stock or water, bit by bit, and simmer, stirring, on a lower heat for about 20 minutes.
Test that the duck is cooked right through by cutting into one of the pieces. When cooked as you like it, add the garam masala, fresh coriander and aromatic salt to taste. Simmer 5 minutes before serving.
NB. You can substitute any poultry or game meats or joints for the duck in the recipe.
Submitted By IAN HOARE On 05-07-95
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