balti zeera harsha (balti duck)

Categories
Main dish
Poultry
Indian
Balti
Yield
4 servings
MeasureIngredient
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
Garlic cloves; or up to
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=-
  Water
1 tablespoon Balti garam masala
1 tablespoon Coriander leaves; very finely chopped
  Aromatic salt; to taste
½ teaspoon Wild onion seeds

SPICES

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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