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Par-Cooked Balti Meat

 

Par-Cooked Balti Meat recipe
24

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 pounds boneless leg of lamb
cut into 1-inch cubes
*
2 each onions
chopped
3 tablespoons vegetable oil
2 small tomatoes
chopped
5 teaspoons balti spice mix
*
2 teaspoons turmeric
powder
½ each green bell peppers
seeded and chopped
1 inch ginger
cube, fresh, peeled
*
½ teaspoon chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
*

Directions

Preheat the oven to 400℉ (200℃).

Fry the onions in the oil in a flameproof casserole until translucent.

Add all other ingredients except the meat, and ½ UK pint / 300ml water.

Bring to a boil: add the meat.

Put the casserole in the oven and braise the meat for 45 minutes, checking every 10 minutes to give it a stir and make sure there's enough water.

When the meat is tender on the outside but still a little pink inside, take it out with a slotted spoon.

Let the contents of the casserole cool a little.

Then empty the contents into a blender or food processor and liquidize.

This becomes your basic Balti sauce, and should be the consistency of thick soup.

The meat is now ready for its final cooking in the balti.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 12374% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 892mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 10% Vitamin C 37%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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