Par-Cooked Balti Meat

This recipe creates a foundational par-cooked lamb component ideal for Indian-style balti dishes. The lamb is braised with aromatic onions, fresh ginger, and a robust blend of turmeric, garam masala, and chili powder. After cooking until tender, the vegetables are blended into a thick, flavorful sauce that coats the meat beautifully. This method ensures the meat is succulent and infused with deep spices before its final high-heat finish. It is an excellent base for weeknight dinners, allowing you to prepare the components ahead of time. Serve with fresh naan bread or rice to soak up the savory, aromatic juices.

Cooking Method: Baking, Boiling, Braising, Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 667.4

Dietary: Gluten-free

Description

This recipe creates a foundational par-cooked lamb component ideal for Indian-style balti dishes. The lamb is braised with aromatic onions, fresh ginger, and a robust blend of turmeric, garam masala, and chili powder. After cooking until tender, the vegetables are blended into a thick, flavorful sauce that coats the meat beautifully. This method ensures the meat is succulent and infused with deep spices before its final high-heat finish. It is an excellent base for weeknight dinners, allowing you to prepare the components ahead of time. Serve with fresh naan bread or rice to soak up the savory, aromatic juices.

Ingredients

2 pound Boned lamb, cut into 1-inch

Directions

1
Preheat the oven to 200&# 194;Â°C/400ÃÂ°F.
2
Heat vegetable oil in a flameproof casserole dish over medium heat.
3
Add chopped onions and fry until translucent and softened.
4
Stir in chopped tomatoes, green pepper, peeled ginger, and all spices (balti spice, turmeric, chili powder, garam masala, salt).
5
Cook the spice mixture for 1-2 minutes until fragrant.
6
Add 300ml (1/2 UK pint) of water and bring the mixture to a boil.
7
Add the lamb cubes to the casserole.
8
Cover and place in the preheated oven.
9
Braise for 45 minutes, stirring every 10 minutes and adding water if the mixture becomes too dry.
10
Remove the lamb pieces with a slotted spoon when tender on the outside but still slightly pink inside, and set aside.
11
Allow the vegetable liquid in the casserole to cool slightly.
12
Transfer the vegetable mixture to a blender or food processor and blend until smooth and thick.
13
The resulting sauce is ready to be used for the final cooking stage of the balti.

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 lamb is not fully cooked through at this stage; it is intended to be finished quickly in a hot balti pan or wok before serving.

Ensure the sauce consistency is like thick soup. If too thick, add a splash of water during blending.

You can substitute lamb with beef or chicken, adjusting the braising time accordingly.

For a milder dish, reduce the amount of chili powder and balti spice.

The sauce can be made ahead and refrigerated for up to 3 days, or frozen for longer storage.

Keywords: balti, lamb, indian, curry, spice, braise, onion, tomato, ginger, garam masala, turmeric, chili powder, sauce, dinner, meat, oven, savory

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