Yield: 8 Servings
|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||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|
|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.
CHILE-HEADS DIGEST V3 #073
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .