Balti lahori gosht
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Portions par-cooked B Meat. | |
| 3 | tablespoons | Ghee |
| 3 | Garlic cloves; fine chopped up to | |
| 6 | Garlic cloves | |
| 1 | cup | Onion; very finely chopped |
| 4 | tablespoons | Balti masala Paste |
| 1 | cup | Reserved stock -=OR=- |
| 1 | teaspoon | White cummin seeds |
| 1 | teaspoon | Sesame seeds |
| ¼ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Aniseed Balti Chicken stock / water |
| 1 | cup | Thick double Cream |
| 2 | teaspoons | Granulated sugar |
| 1 | tablespoon | Balti garam masala |
| 1 | tablespoon | Coriander leaves; very finely chopped |
| Aromatic salt; to taste | ||
| 7 | Green Cardamom seeds | |
| 5 | Cloves | |
| 2 | Inch piece Cassia Bark | |
| ¼ | teaspoon | Turmeric |
Directions
SPICES
Lahore is in the north of Pakistan, quite near the Indian border. In the days of the great Moghul emperors, Lahore was a major city on the route connecting Agra and Delhi in the South-West and the Emperors' summer retreat of Kashmir in the North. This creamy, aromatic dish would have been one enjoyed in those days, served with pullao rice and chutneys.
Heat the Ghee or oil in your karahi (or wok) on high heat, then stir fry the garlic for 30 seconds. Add the onions on a reduced heat, and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown. Add the masala paste and the par cooked meat. Raise the heat again and bring to a brisk sizzle, stir frying as needed for about 5 minutes.
Add the reserved stock or water bit by bit and simmer, stirring, on a lower heat for about 10 minutes. Test for tenderness. If more cooking is needed, add stock or water as required. When you like it, add the garam masala, fresh coriander leaves and aromatic salt to taste. Simmer for 15 minutes more, then serve.
NB. If you don't have any Balti masala paste made up you can use any bottled curry pate as a substitute, although the results will not be as good. Alternatively, use 3-4 tbs Balti masala mix or any commercial curry powder, combined with enough water to form a stiff paste. leave to stand 10 minutes before using. Add to the recipe where it says masala paste, but allow it to cook for 5 minutes before adding the meat. Submitted By IAN HOARE On 05-09-95