Par-Cooked Balti Meat Recipe

Name: Par-Cooked Balti Meat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless leg of lamb cut into 1-inch cubes; 2 each onions chopped; 3 tablespoons vegetable oil; 2 small tomatoes chopped; 5 teaspoons balti spice mix; 2 teaspoons turmeric powder; 1/2 each green bell peppers seeded and chopped; 1 inch ginger cube, fresh, peeled; 1/2 teaspoon chili powder; 1 1/2 teaspoons salt; 1 teaspoon garam masala

Servings: persons

2 pounds boneless leg of lamb cut into 1-inch cubes
2 each onions chopped
3 tablespoons vegetable oil
2 small tomatoes chopped
5 teaspoons balti spice mix
2 teaspoons turmeric powder
1/2 each green bell peppers seeded and chopped
1 inch ginger cube, fresh, peeled
1/2 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon garam masala

1
Preheat the oven to 400F (200C).
2
Fry the onions in the oil in a flameproof casserole until translucent.
3
Add all other ingredients except the meat, and 1/2 UK pint / 300ml water.
4
Bring to a boil: add the meat.
5
Put the casserole in the oven and braise the meat for 45 minutes, checking every 10 minutes to give it a stir and make sure there's enough water.
6
When the meat is tender on the outside but still a little pink inside, take it out with a slotted spoon.
7
Let the contents of the casserole cool a little.
8
Then empty the contents into a blender or food processor and liquidize.
9
This becomes your basic Balti sauce, and should be the consistency of thick soup.
10
The meat is now ready for its final cooking in the balti.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds boneless leg of lamb cut into 1-inch cubes, 2 each onions chopped, 3 tablespoons vegetable oil, 2 small tomatoes chopped, and more.

Yes, Par-Cooked Balti Meat falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Par-Cooked Balti Meat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions