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(
for 3 - 4 large portions )
1. Heat 3-4 tablespoons
of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry ) diced Lamb, 1-2
tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in
well. ( Beef can also be used ) Add 150 - 200ml water then cover and simmer on
Low - Medium heat for approximately 1 hour, stirring occasionally , until meat
is tender.
 
1. For a hotter
curry add 2-3 sliced green
chillies sliced in half when you are
first adding the Meat to the pan.
2. Thinly slice half a
green pepper, half an onion and a small piece of peeled ginger, and 1 tomato (
quartered ) Add to the pan as a finishing touch, 5 minutes before the end of
cooking time.
SERVING
SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.
NOTE:
This is the basic cooking instructions for any Balti Masala dish, chicken,
prawns, fish, vegetables etc, can be used in place of the Lamb, although
cooking times may have to be altered.
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