Par-Cooked Balti Meat

This recipe prepares the foundation for a classic Balti dish by par-cooking tender lamb in a rich, spiced sauce. The meat is braised until just tender, retaining a hint of pink inside, while the accompanying sauce is blended into a smooth, aromatic paste. This method allows for quick final cooking in a traditional balti dish. Ideal for meal prep or when you want to stage the cooking process, this base ensures deep flavors of ginger, turmeric, and garam masala permeate the meat. It serves as a versatile component for various Indian-inspired main courses.

Cooking Method: Baking, Boiling, Braising, Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 667.4

Dietary: Gluten-free

Description

This recipe prepares the foundation for a classic Balti dish by par-cooking tender lamb in a rich, spiced sauce. The meat is braised until just tender, retaining a hint of pink inside, while the accompanying sauce is blended into a smooth, aromatic paste. This method allows for quick final cooking in a traditional balti dish. Ideal for meal prep or when you want to stage the cooking process, this base ensures deep flavors of ginger, turmeric, and garam masala permeate the meat. It serves as a versatile component for various Indian-inspired main courses.

Ingredients

2 pound Boned lamb, cut into 1-inch cubes
1/2 whole Green pepper, seeded and chopped
2 whole Onions, chopped
1 1-inch cube Fresh ginger, peeled and grated
3 tbsp Vegetable oil
2 whole Small tomatoes, chopped
1/2 tsp Chili powder
5 tsp Balti spice mix
1 1/2 tsp Salt
2 tsp Turmeric powder
1 tsp Garam masala
300 ml Water

Directions

1
Preheat the oven to 200C/400F.
2
Heat the vegetable oil in a flameproof casserole dish over medium heat.
3
Add the chopped onions and fry until softened and translucent, about 5 minutes.
4
Stir in the chopped green pepper, grated ginger, chopped tomatoes, chili powder, balti spice mix, salt, turmeric, and garam masala.
5
Pour in the water and bring the mixture to a rolling boil.
6
Add the cubed lamb to the casserole.
7
Cover the casserole and place it in the preheated oven.
8
Braise for 45 minutes, checking every 10 minutes to stir the meat and ensure there is enough liquid, adding more water if necessary.
9
Remove the casserole from the oven once the meat is tender on the outside but still slightly pink inside.
10
Use a slotted spoon to remove the meat from the sauce and set aside.
11
Allow the remaining sauce in the casserole to cool slightly.
12
Transfer the cooled sauce to a blender or food processor and blend until smooth and thick, resembling a thick soup consistency.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 667.4kcal

% Daily Value *
Total Fat 47.7g74%
Saturated Fat 20.4g102%
Cholesterol 220.2mg74%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 56.8g114%

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

Note

This recipe produces a par-cooked base. The meat and sauce can be stored separately in the refrigerator for up to 3 days or frozen for later use.

To finish the dish, reheat the blended sauce in a balti dish or skillet and add the pre-cooked meat, cooking for a few more minutes to heat through and intensify flavors.

Ensure the sauce cools enough before blending to avoid damaging your blender or creating excessive steam pressure.

If you do not have balti spice mix, you can substitute with a combination of cumin, coriander, fenugreek, and cinnamon.

Keywords: balti, lamb, indian, curry, braising, spices, ginger, onion, sauce, meat, par-cooked, garam masala, turmeric, chili, tomato, green pepper

Read it online: https://www.chefs-mate.com/recipe/par-cooked-balti-meat-from-lowe-davidsons-100-best-ba/