Recipe#11791

Title: Balti Masala

From: Aamir Riaz riaz@mail.cableol.co.uk 
 Newsgroups: rec.food.recipes 
 Subject: Balti Masala 
 Date: 29 Jan 1997 05:58:01 -0700 
 Message-ID: <32D5BC04.34F8@mail.cableol.co.uk> 

The meat normally used is fatty lamb or mutton and rarely chicken.
 The meat is boiled with whole garlic and ginger until tender.  Use
 just enough water that when meat is done there is little left. This
 whole meat and garlic, ginger mixture is then fried in very hot oil with
 chopped tomatoes,chopped green bell pepper,chopped green chilli pepper,
 chopped coriander leaves and Balti Masala (spice)and salt to taste.  The
 recipe for this spice is as follows.
 Balti Masala for 3 lbs of meat
 1 1/2 tsp coriander seed
 1 1/2 tsp cumin seeds
 1 tsp caraway seeds
 2 tsp black peppercorns
 4-5 whole red chilli peppers (for extra heat)
 Take all above spices and gently roast in a dry skillet until you get the
 aroma.  Do not allow to burn as this can easily happen.  Allow to cool
 and grind to a coarse powder.
 The boiling of the meat can be done in advance and the assembly should
 be at the last minute before serving.  Sprinkle with coriander leaves
 and chopped fresh julienne of ginger. Serve with nan or roti, NOT WITH
 RICE!
 Please note! No onions are used in this dish.  Recipes which have onions are 
 bogus.