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Ingredients
- 2 lb Boned lamb, cut into 1-inch cubes
- 2 x Onions, minced
- 3 Tbsp. Vegetable oil
- 2 sm tomatoes, minced
- 5 tsp Balti spice mix
- 2 tsp Turmeric pwdr
- 1/2 x Green pepper, seeded and minced
- 1 x 1-inch cube fresh ginger, peeled
- 1/2 tsp Chili pwdr
- 1Â 1/2 tsp Salt
- 1 tsp Garam masala
Directions
- Preheat the oven to 200C/400F. Fry the onions in the oil in a flameproof casserole till translucent/soft. Add in all remaining ingredients except the meat, and 1/2 UK pint / 300ml water. Bring to a boil: add in the meat. Put the casserole in the oven and braise the meat for 45 min, checking every 10 min to give it a stir and make sure there's sufficient 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 cold a little. Then empty the contents into a blender or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 549 | |
| Calories from Fat 384 | 70% |
| Total Fat 42.8g | 53% |
| Saturated Fat 14.77g | 59% |
| Trans Fat 0.26g | |
| Cholesterol 121mg | 40% |
| Sodium 983mg | 41% |
| Potassium 688mg | 20% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.99g | 3% |
| Protein 31.58g | 51% |
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