Recipe Balti Lamb

In the olden days, Balti Lamb was made with leftovers. This recipe is also know as Karahi Lamb or Bhuna Lamb. The frying and the spices gave the flavor to appear as if it was just made dish.

Nutrition Aspects

This dish is a popular Balti Lamb, except it is made from de-fatted Lamb.

Ingredients

1. Vegetable oil: 1/4 Cup
2. Chopped Onions (Preferably ground or pureed): 3/4 cup
3. Minced Garlic: 1 Tablespoon
4. Coriander powder: 1 Tablespoon
5. Cumin Powder: 1 Tablespoon
6. Clove powder: 1/4 teaspoon
7. Cinnamon powder: 1/2 teaspoon
8. Cardamom powder: 1 teaspoon
9. Thyme (Ajwain): 1/4 teaspoon
10. Fennel seed powder: 1/2 teaspoon
11. Hot mustard powder: 2 teaspoon
12. Fenugreek seed powder: 1/4 teaspoon
13. Dried Fenugreek leaf (Kasoori Patta): 1/2 teaspoon
14. Dried curry leaf: 1/4 Tablespoons
15. Black onion seeds: 1/4 teaspoon
16. Tomato puree: 1 Cup
17. Salt: 1 teaspoon
18. Cayenne Pepper: 1 teaspoon
19. Poached De-fatted Lamb : 4 cups
20. Fresh chopped Cilantro: 1/4 cup

Method

Step 1: Heat vegetable oil in heavy bottom pan. Add add onions. Start stir frying onions till the edges start to turn brown. Add ingredients 3 through 15. Stir fry. two to three minutes till. It will start emitting aroma.
Step 3: Add tomato puree, salt, and cayenne pepper. Stir fry till almost all the moisture is gone. It will look like a brown thick gravy paste.
Step 4: Drain the lamb. Add lamb to the gravy paste. Continue stir-frying till the dish is almost dry. Turn off heat. Garnish with Cilantro.