Balti currys were originally prepared using a typical thin wok called 'balti bowl'. Patak's Balti Spice Paste captures the mixed essence of eleven aromatic spices, including garlic, paprika, and cumin with the deep, and rich oily flavour. It can be made into an excellent marinade if combined with plain yogurt, which can be used in meats for baking, barbecuing or grilling.
Recipe for Lamb Balti Dish: 1. In a pan, heat 3 tbsp of oil, add onion cut into medium sized cubes, and fry until soft. (You can optionally add 1 tsp of cumin seeds before adding onion, for Indian home cooking experience). 2. Add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic and 1/2 a jar of Patak's Balti spice paste, cook for 1-2 minutes. Add 50ml of water, cook until the water has evaporated. 3. Add 500g diced lamb, cook until sealed. Add 150ml water, simmer covered for 30 minutes, (or until the lamb is tender) 4. Add 200g chopped tomatoes, 1 red and 1 green diced pepper and simmer uncovered for 10 minutes. Season to taste, garnish with fresh chopped coriander and serve with rice and naan.
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