Ingredients:
4 Portions pre-cooked lamb
4 Cloves garlic, chopped
8 oz Onion, chopped
3 t Ghee
4 t Balti masala paste
8 fl Stock
1 t Garam masala
2 t Chopped fresh coriander leaf
Salt to taste
Serves 4
Method:
Heat the ghee in the karahi: stir-fry the garlic
very quickly. Add the onion, reduce the heat, and
fry until translucent and starting to brown. Add the
meat and the Balti masala paste. Turn the heat up
and stir-fry for about 5 minutes. Slowly add the
stock, and simmer on low heat for about 10 minutes.
Then check the meat for tenderness: add stock or
water if required. When almost tender enough, add
the garam masala and coriander leaves. Salt to
taste: simmer for another 15 minutes.
Serve with nan bread.