Chile-head special balti

Yield: 8 Servings

Measure Ingredient
1 pounds De-boned chicken; diced
1 pounds Lean pork; diced
3 tablespoons Ghee or corn oil
10 Cloves garlic; finely sliced
1 Lime (juice of)
8 ounces (fl) (250 ml) Special Balti Sauce (see recipe)
8 ounces Onion
8 ounces Fresh chllies (whatever you have or like best); leave whole if small
2 tablespoons Fenugreek (methi) leaves
1 tablespoon Brown sugar
3 tablespoons Coriander leaves; finely chopped
Salt to taste
2 teaspoons Best; hottest chillie powder
1 teaspoon Fresh minced mint leaves
½ teaspoon Soaked fenugreek seed
1 teaspoon Fresh ginger; finely chopped
½ teaspoon Turmeric
2 Cloves; ground
1 teaspoon Cardamom seed
1 dash Sesame oil
Few raw chillies to garnish

From: gholman@... (Guy Holman)

Date: Wed, 14 Aug 1996 12:02:45 GMT I thought I'd better include this recipe, for you really fire friendly CHs.

It is not for the faint hearted. It is damn hot, a real treat BUT beware the R.O.F. It is based upon the Balti Quetta Earthquake recipe in Pat Chapman's excellent "Balti Curry Cookbook" although I make it differently.

Having said that the quantities of Chillies used are the same as in the book!!!!!!!

In the blender puree the fenugreek, chilli powder, 2 cloves of garlic, ginger, mint, 1 Tsp coriander leaf, cloves, turmeric, cardamom seed and sesame oil. Leave to= stand.

Heat oil in karahi and stir-fry the remaining garlic and the onions for 5 mins, then add the puree you have just made, stir well for a minute or so longer. Add the meat and continue to stir for a few further minutes. Add the Special Balti Sauce and bring to the boil, add fresh chillies, lime juice, sugar, fenugreek leaves, coriander leaves and salt to taste. Simmer for as long as it takes to cook the meats and reach your favoured consistancy. Garnish with raw chillies. Serve with naan bread and/or rice.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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