what is the best way to make a lamb balti?

Question

what is the best way to make a lamb balti?

Answer 1

Basic Lamb Balti

Yield: 4 servings

Ingredients

Amount Ingredient Preparation

4 portions lamb pre-cooked

4 cloves garlic chopped

8 ounces onion chopped

3 tablespoons ghee

4 tablespoons balti masala paste

8 ounces stock

1 tablespoon garam masala

2 tablespoons coriander leaves chopped fresh

1 x salt to taste



Directions

Heat the ghee in the karahi: stir-fry the garlic very quickly.



Add the onion, reduce the heat, and fry until translucent and starting to brown.



Add the meat and the Balti masala paste.



Turn the heat up and stir-fry for about 5 minutes.



Slowly add the stock, and simmer on low heat for about 10 minutes.



Then check the meat for tenderness: add stock or water if required.



When almost tender enough, add the garam masala and coriander leaves.



salt to taste: simmer for another 15 minutes.



Serve with naan bread.

Answer 2

I swear by this recipe ...



Ingredients

2 tbsp vegetable oil

1.5kg boned leg of lamb, diced

2 Onions, chopped

2 garlic cloves, chopped

4 cm piece fresh ginger root, coarsely grated

1 tsp ground turmeric

1 tsp ground cumin

2 tsp mustard seeds

1 tsp Fenugreek Seeds

2 green chillies, deseeded and diced

1 tsp curry leaves

400ml chicken stock

200ml coconut milk (optional but sooooo good)

1 tsp Salt

1 lime, juice only

2 tbsp thick plain yogurt (again, optional but v.good)

2 tsp finely chopped coriander





Method

1. Heat the oil in a large deep frying pan and fry the lamb until brown. Add the onion, garlic and ginger , and fry for 3-4 minutes.



2. Stir in the turmeric, cumin, mustard seeds, fenugreek seeds, chillies and curry leaves. Cook until the mustard seeds pop and the spices become aromatic - about 30 seconds. Stir in the stock and coconut milk (optional) and continue to cook for 30-40 minutes, until the lamb is tender and the sauce has thickened.



3. Season with salt and lime juice to taste. Stir in the yogurt (optional), sprinkle with coriander and serve immediately with indian bread (nan, chapati, roti, puri etc) or rice.

Answer 3

I have know I dear. I am so, so sorry.