Par-Cooked Balti Meat (From Chapman’S Balti C

chefs-mate chefs-mate 0 Comments
Servings: 16 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Indian-style savory and satisfying main that brings home-style flavor to your table
Par-Cooked Balti Meat (From Chapman's Balti C recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Indian main features Meat (lamb, beef, pork, . It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Par-Cooked Balti Meat (From Chapman's Balti C recipe image
Print Recipe
0 Add to Favorites

Par-Cooked Balti Meat (From Chapman’S Balti C

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 1464.1

Description

This Indian main features Meat (lamb, beef, pork, . It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cut into 1/4 inch cubes, -weighed after cubing 1 pt Stock or water 4 tb Balti masala paste
  2. Preheat the oven to 375F (191&# 194;°C).
  3. Bring the stock or water to the boil in a large lidded casserole dish.
  4. Add the meat and masala paste and simmer, stirring occasionally.
  5. Cover and put in the oven, and cook for 20 minutes.
  6. Inspect it and add water if needed.
  7. Cook for another 20 minutes and test the meat for tenderness: it should still "resist" a little and feel not quite ready.
  8. If it's reached this stage,
  9. remove the casserole from the oven,
  10. remove the meat,
  11. cool it, package it in plastic containers or Ziploc bags, and
  12. freeze : or
  13. refrigerate until needed (if you're going to need it in no more than 8 hours).
  14. Reserve the stock: it too can be frozen and added to Balti sauce or curry sauce as desired

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1464.1kcal
% Daily Value *
Total Fat 81.7g126%
Saturated Fat 27.2g136%
Cholesterol 422.2mg141%
Sodium 3691.0mg154%
Total Carbohydrate 61.3g21%
Dietary Fiber 3.4g14%
Sugars 27.2g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, balti, beef, boiling, chapmans, from, indian, lamb, main, meat, parcooked, pork, simmering, title
Recipe Card powered by WP Delicious

Leave a Comment