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Print this Recipe    Balti Duck

Balti Zeera Harsha (Balti Duck)
Yield: 4 Servings

1 1/2 lb skinned and boneless duck meat, cut into 1 1/4 inch (3cm) cubes
2 Tbsp ghee or corn oil
3 garlic cloves; or up to
6 garlic cloves; fine chopped
8 oz onions; very finely chopped
4 Tbsp balti masala paste
14 oz tinned tomatoes; strained
12 fresh tangerine segments, chopped
1 Tbsp fresh mint; chopped
7 fl Balti chicken stock or water
1 Tbsp Balti garam masala
1 Tbsp coriander leaves; very finely chopped
aromatic salt; to taste

1 tsp white cummin seeds
1/2 tsp black cummin seeds
1/2 tsp wild onion seeds

Heat the ghee or oil in your karahi on high heat, then stir-fry
the garlic and spices for 30 seconds. Add the onions and, reducing
the heat, stir fry for about 10 minutes, allowing the onion to
become translucent and begin to brown. Add the masala paste and
the duck. Raise the heat again and bring to a brisk sizzle,
stir-frying as needed for about 5 minutes.

Add the tomatoes, tangerine segments and mint. Add the stock or
water, bit by bit, and simmer, stirring, on a lower heat for about
20 minutes.

Test that the duck is cooked right through by cutting into one of
the pieces. When cooked as you like it, add the garam masala, fresh
coriander and aromatic salt to taste. Simmer 5 minutes before
serving.

Note: You can substitute any poultry or game meats or joints for
the duck in the recipe.

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