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Print this Recipe    Balti Masala

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)

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.

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.

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