From mightymidget69@hotmail.com Thu Aug 29 08:57:32 2002
Date: Mon, 26 Aug 2002 10:23:02 +0100 (GMT+01:00)
From: mightymidget69@hotmail.com
Reply-To: currygalore@smartgroups.com
To: currygalore@smartgroups.com
Subject: [currygalore] Balti Sag Gosht

Balti Sag Gosht Serves 4
Ingredients
1.5 lb Lamb steak, cut into quarter inch cubes and weighed after discarding unwanted matter
1 pint Water
8 tbsp Balti Paste
2-3 tbsp Ghee
3-6 Garlic cloves, finely chopped
8 oz (225 g) Onion, very finely chopped
1 lb (450 g) Fresh Spinach leaves or 8 oz (225 g) Frozen spinach leaves, thawed
1 tbsp garam masala
1 tbsp fresh Coriander, finely chopped
Salt
2 tsp black Mustard seeds
1 tsp yellow Mustard powder
1/2 tsp ground Cinnamon

Instructions
The first stage is to par cook the meat, this adds to the overall flavour of the Balti dish.
Using a large lidded casserole dish, bring the water to the boil. Add the meat and the 4 tbsp of balti paste and bring to the simmer, stirring occasionally. Put the lidded dish into the oven, preheated to 375F / 190C / gas mark 5. Cook for 20 minutes inspect and stir, adding a little water if needed then cook for a further 20 minutes. Test for tenderness; it should still have a bite and not be quite ready. If not yet at this stage, continue cooking a while longer. When it is at this stage, remove from the casserole, strain and reserve the liquid.
Heat the ghee in a Karahi on high heat, then stir fry the spices for 20 seconds. Add the garlic and continue stir frying for a further 30 seconds. Add the onion on a reduced heat. Stir fry for 10 minutes, allowing the onion to become translucent and begin to brown. Add the remaining balti paste and par cooked meat. Raise the heat again and bring to a brisk sizzle, stir frying as needed for about 5 minutes. Add the spinach and the reserved liquid and simmer, stirring, on a lower heat for about 10 minutes. Test for tenderness. If more cooking is needed add water as required. When as you like it add the garam masala, coriander and salt to taste. Simmer for 10-15 minutes more and then serve with Chutney and rice.



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