Yield: 4 servings
|Portions par-cooked B Meat.
|Ghee or Oil
|Garlic cloves; fine chopped up to
|Onion; very finely chopped
|Balti masala Paste
|Reserved stock -=OR=- Balti Chicken stock
|Balti garam masala
|Coriander leaves; very finely chopped
|Aromatic salt; to taste
This is a 'standard' medium-heat Balti preparation. It should result in tender bite-sized cubes of meat in an ample golden brown, pleasantly flavoured, spicy curry gravy, neither too hot, nor too mild.
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 05-07-95