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| Recipe: | Description: | Submitted by: |
A Balti Dish what else. |
Steve Parselle |
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Medium |
Steve Parselle |
|
Unfeasibly hot Curry |
Steve Parselle |
|
Veggy Dish |
Steve Parselle |
|
Medium |
Steve Parselle |
|
Medium |
Steve Parselle |
Ingredients
1 lb pre - cooked lamb
2 brown cardamons bruised
2 green cardamons bruised
½ tsp ground black pepper
1 dsp tumeric
1 dsp ground cumin
1 tbs fresh chopped coriander
1 tsp ground coriander
3 green chillies
¾ pt balti sauce (from recipe above)
¼ cup veg. oil
Method
1. Roughly chop the chillies.
2. Heat balti sauce in a heavy based pan, add the oil and mix in and bring to the boil. Reduce the heat to a simmer.
3. Add the lamb, cardamons, pepper, ground coriander, tumeric, and half the cumin, mix the spices in well.
4. Add the chopped chillies, cover and simmer for 20 mins.
5. Remove the cardamons. Serve garnished with the remaining cumin and fresh coriander.
Ingredients
3 Chicken breasts (each cut into 8 pieces)
1 large onion
1 large pepper (any colour)
1 inch piece of ginger chopped
2 cloves garlic chopped
4 chillies chopped
1 tomato (quartered)
2 tsp garlic/ginger paste
2 tsp madras curry powder
1 tsp cumin
1 tsp coriander
½ tsp chilli powder
½ tsp salt
1 tbs fresh chopped coriander
4 tbs veg. oil
Method
1. Cut the onion into about 8 pieces and the pepper into about 12 pieces. Chop each chilli diagonally into 4 pieces.
2. Heat oil in a heavy based pan over a medium heat and add the garlic/ginger paste and stir-fry for 30 seconds, add the chicken cubes and salt and fry until the chicken is cooked and starting to go brown (approx. 15 mins.). Remove the chicken from the pan and set aside.
3. Remove half the oil from the pan, add the ginger and garlic fry until starting to brown, add the pepper and onion to the pan and fry for 5 minutes.
4. Add all the spices and mix well. Cook for a further 5 minutes.
5. Add the pre-cooked chicken and cook for a further 5 minutes.
6. Heat a balti pan add a portion of the chicken jalfrezi a ¼ of the tomato and garnish with some of the chopped coriander. Serve.
Ingredients
1 lb Pre - cooked lamb
¾ pt balti sauce
1½ cups tarka dhal
3 tbs veg.oil
2 cloves garlic chopped
½ onion coarsely chopped
1 chillies cut into 4 (any colour)
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
1 tsp salt
1 tsp tumeric
1 tsp garam masala
½ tsp cumin seeds
1 tbs fresh chopped coriander
juice of ½ lemon
Method
1. Heat oil, add cumin seeds and stir fry for 30 seconds, add the onion and fry for 5 minutes stirring occasionally.
2. Add the garlic and chillies stir for 30 seconds then add the tumeric mixing in well.
3. Add all the remaining spices (except salt) one at a time mixing in well. Add ½ the fresh coriander and mix. Add the salt mix and cook for 2 minutes.
4. Add the balti sauce bring to the boil then reduce to a simmer. Add the tarka dhal (see below) stir in well and cook for 3 minutes.
5. Add the pre - cooked lamb and simmer for 5 minutes. Finally add the lemon juice and serve sprinkled with the remaining fresh coriander.
Ingredients
6 pieces pre - cooked lamb
1 tbs veg. oil
1 dsp fresh coriander
¼ onion finely chopped
¼ red onion sliced
4 green chillies sliced
¼ red pepper sliced thinly
2 tbs red cabbage sliced thinly
4 dried red chillies
1 tsp garlic/ginger paste
1 dsp tomato puree'
½ tsp brown sugar
½ tsp madras curry powder
1 dsp vinegar
½ tsp coriander seeds
small quantity of balti sauce
Method
1. Heat the oil and fry the dried chillies for 30 seconds, add the garlic/ ginger paste and stir, add the finely chopped onion and fry for 30 seconds. Add the coriander seeds, sugar, red onion and the red pepper stir - fry for 3 minutes.
2. Add the red cabbage, green chillies and tomato puree' and cook for 30 seconds. Add the madras curry powder and mix well (at this stage add some balti sauce if the mixture is too dry, not too much as this is a dry hot dish). Add ½ the fresh coriander and mix well.
3. Add the pre - cooked lamb and cook for 5 minutes. Add the vinegar and cook for 3 minutes. Serve in a pre - heated karhi or balti if possible with the remaining fresh coriander.
Ingredients
8 oz mushrooms sliced
2 tomatoes sliced
1 onion sliced
½ cup balti sauce
2 tbs vegetable oil
1 tsp salt
1 tsp tumeric
1 tsp garam masala
juice of ½ a lemon
1 tbs coriander
2 cloves garlic
½ inch piece of ginger grated
black pepper to taste
pinch chilli powder
pinch cumin
Method
1. Heat oil and fry the ginger and garlic for 3 minutes.
2. Add coriander, salt, tumeric and chilli powder mix well and cook for 2 minutes.
3. Add onion, mix the add the balti sauce.
4. Add mushrooms, mix then add the sliced tomatoes, mix together well and cook for 20 minutes. Add a little water if the mixture starts to dry out.
5. Add the pepper, lemon juice and garam masala mix well. Serve sprinkled with a little cumin.
Ingredients
500 g/1 lb braising beef
1 lemon
2 teaspoons salt
1 large onion
2 cloves garlic
2 dried red chillies
50 g/2 oz ghee or 60 ml/2 fl oz cooking oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 teaspoons black pepper
100 g/4 oz tomato puree
300 ml/½ pint beef stock
2 teaspoons garam masala
Method
1. Cut the beef into 2.5-cm/ 1 -inch cubes and squeeze over the lemon juice. Then sprinkle on the salt.
2. Peel the onion and garlic, chop them very finely and mix together with the whole dried chillies, so that the chillies break up and are well dispersed in the chopped onion and garlic.
3. Heat the ghee or cooking oil in a heavy saucepan and fry the onion, garlic and chilli mixture for 2 minutes. Then add the coriander, cumin, turmeric, ground ginger and black pepper. Stir in well and cook for a further 2-3 minutes.
4. Add the beef, together with any remaining lemon juice, and turn the beef so that it is well coated with the spices. Cook for a further 5-10 minutes.
5. Stir in the tomato puree and add the beef stock, bring to the boil and simmer gently, with the saucepan covered, for 30-40 minutes until the beef begins to become tender.
6. Sprinkle in the garam masala and cook for a further 10 minutes, The gravy should by this stage be quite thick, if it is not, increase the heat, remove the lid from the saucepan and boil off any excess moisture until the gravy thickens.
BOMBAY LAMB CURRY (BOMBAY GOSHT)
Ingredients
500 g/1 lb shoulder of lamb, boned
1 large onion
1 clove garlic
100 g/4 oz ghee or 120 ml/4 fl oz cooking oil
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon black pepper
1 tablespoon garam masala
2 green chillies
2 bay leaves
1 x 5-cm/2-inch stick of cinnamon
100 ml/4 fl oz natural yogurt
225 g/½ lb tomatoes
1 teaspoon salt
Method
1. Trim away any excess fat from the lamb and cut into 2.5-cm/l-inch cubes. Peel the onion and garlic and slice finely.
2. Heat the ghee or cooking oil in a large saucepan and fry the onion and garlic until they soften. Now add the lamb cubes and fry with the onion and garlic until they are sealed on all sides. This is when the colour of the lamb changes from red to a buff colour, Remove the lamb cubes and put to one side.
3. Add the coriander, turmeric, cumin, black pepper and half of the garam masala. Stir together for 1 minute.
4. Top and tail the green chillies, and chop the into ¼ inch pieces, add to the saucepan and cook for 3 minutes.
5. Add the bay leaves and stick of cinnamon and stir in the yoghurt. Chop the tomatoes coarsely and add to the pan.
6. Bring to the boil and add the lamb. Simmer gently for 30-40 minutes until the lamb is tender. Five minutes from the end of cooking add the remaining garam masala and the salt. If the curry appears to dry add boiling water.
