Category: Lamb
Rating: 2.95
Servings: 4


Ingredients


4 portions pre-cooked lamb
4 cloves garlic, chopped
8 oz onion, chopped
3 tablespoon ghee
4 tablespoon balti masala paste
8 fl oz stock
1 tablespoon garam masala
2 tablespoon chopped fresh coriander leaf
1 salt to taste

Directions: How to Cook Basic Lamb Balti


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.


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Related recipes:
Minced Lamb Samosas
Lamb Madhuban
North Kashmir Lamb Stew (Kashmiri Gosht)
Lamb And Mushroom Korma
North: Kashmir Lamb Stew (Kashmiri Gosht)


Recent comments and reviews for this recipe:

flying finn writes:

Recipe good .Why the inane question?
To promote a reaction??

Posted on 02 Feb 2008, 09:49 ET

Anita Panday writes:

very bad. you need whole lamb. freshly killed. take skin off. pull apart from legs. use blood as gravy.

very nice. yum. Use eyes as pakora. dip eyes into blood and eat. very good. drink blood with salt in it. very healthy.

Posted on 19 Sep 2009, 02:54 ET

Neil writes:

very nice yum yum

Posted on 28 May 2010, 03:31 ET

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