Ingredients
4 portions pre-cooked lamb
4 cloves garlic, chopped
8 oz onion, chopped
3 tbsp ghee
4 tbsp balti masala paste
8 fl stock
1 tbsp garam masala
2 tbsp chopped fresh coriander leaf
1 salt to taste
Directions
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 naan bread.
Servings: 4 servings
Basic Lamb Balti Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, at least as far back as the Egyptians, and possibly even further than that. In practice though, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Closer to modern times, we find some recipe books which appeared in the 14th Century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian food that is served today, but rather accounts of the types of food prepared by the cooks of the nobility of those days. By the arrival of the 1900s, cook books were in great demand, mostly as a result of higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Basic Lamb Balti recipe.
