The success of every balti relies on a pre-prepared balti sauce which is added at the conclusion of the intense, high-heat stage. This sauce can be made in a large batch and even frozen if you like, to be kept for quick access whenever you fancy a Balti.
BALTI SAUCE or BASE GRAVY RECIPE (enough for 4 Balti's)
3x Tablespoons of Vegetable Oil
4x Chopped Onions
2cm length piece of peeled and grated fresh ginger
l large crushed and peeled garlic clove
1 teaspoon Garam Masala
1 teaspoon paprika
1 teaspoon tumeric
1 teaspoon ground coriander
1tsp chilli powder
1 large grated tomato
1 teaspoon of salt
Handful of chopped coriander
Heat the oil in a large pan over a moderate heat then add the onions, ginger and garlic, stirring regularly until onions are translucent. Add the tomato and stir into the mixture, then add the water and all the other ingredients, give it all a good stir and bring to the boil. Cover and simmer on low heat for 30 minutes. Allow to cool completely then blitz in a blender/food processer until smooth.
BALTI LAMB RECIPE FOR ONE
6 tbsp Balti sauce or base gravy
3 tbsp Vegetable oil
1 Grated tomato
2 Small finely chopped onions
200g Pre cooked diced lamb
2 Small chopped chillis (take the seeds out if you prefer a milder taste)
1 Tsp of ginger paste
1 Tsp of garlic paste
2 Pinches of salt
2 Tsp of Garam Masala The Birmingham Balti Garam Masala
Fresh coriander to garnish
* Throughout cooking ensure you stir frequently, adding small splashes of water to avoid sticking and drying out.
Heat oil in balti bowl until sizzling. Add chopped onion and tomato and cook until onions are translucent. Add the ginger and garlic pastes, chillis and then give it a quick stir. Add in 4 level teaspoons of Balti Lamb Spice Blend, add a splash of water, stir.. Add pre cooked lamb, cook for a few moments then add the Garam Masala and 2 pinches of salt. When the lamb is warmed through add in 6 tablespoons of your balti sauce, stir then allow to sizzle and caramelise for a few moments. Garnish with fresh coriander and serve with Naan bread.
How to pre cook lamb;
To pre cook the lamb, boil (around 3-4cm sized pieces) until tender in water flavoured with aromatics such as cinnamon bark and cardamom pods. Skim the fat off the surface during the cooking. For 1KG of lamb use around 600/750ml of water and boil for around 1/1.20hrs until tender. You can then freeze what you don't use.