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Easy Par-Cooked Balti Meat

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Recipe

Easy Par-Cooked Balti Meat recipe

 

Yield

16 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 pounds meat
(lamb, beef, pork), cut into 1/4 inch cubes, weighed after cubing
* Camera
1 pint stock
or water
* Camera
4 tablespoons balti masala paste
*

Ingredients

Amount Measure Ingredient Features
2.7 kg meat
(lamb, beef, pork), cut into 1/4 inch cubes, weighed after cubing
* Camera
473 ml stock
or water
* Camera
6E+1 ml balti masala paste
*

Directions

Preheat the oven to 375℉ (190℃).

Bring the stock or water to the boil in a large lidded casserole dish.

Add the meat and masala paste and simmer, stirring occasionally.

Cover and put in the oven, and cook for 20 minutes.

Inspect it and add water if needed.

Cook for another 20 minutes and test the meat for tenderness: it should still "resist" a little and feel not quite ready.

If it's reached this stage, remove the casserole from the oven, remove the meat, cool it, package it in plastic containers or Ziploc bags, and freeze: or refrigerate until needed (if you're going to need it in no more than 8 hours).

Reserve the stock: it too can be frozen and added to Balti sauce or curry sauce as desired.



* not incl. in nutrient facts Arrow up button

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