Homestyle Indian Cooking/Pat Chapman 1988

Pot-Roasted Meat (Balti Gosht)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pound leg of lamb, cubed, or 2-1/4 pounds lamb on the bone 1-1/2 cups water 4 garlic cloves, chopped
1 teaspoon salt 4 tablespoons vegetable oil 1 Spanish onion, peeled and chopped
1/2 red bell pepper, diced 1-4 fresh hot peppers, chopped (to taste) 2 fresh tomatoes, quartered
1 teaspoon cumin seeds, roasted 1 tablespoon chopped fresh cilantro leaves SPICES: 4-inch piece cassia bark or cinnamon stick
6 whole cloves 6 brown cardamoms



1 Wash the lamb, then place it in a lidded casserole or saucepan with about 1-1/2 cups water. Add the garlic, salt, and spices.
2 Either place in a preheated oven at 375 F or on the stove, and cook, covered, until just tender (about 45 minutes). Inspect from time to time, then remove from heat, and let it stand in its steam with the lid still on, for 20 minutes or so.
3 Meanwhile, heat the oil in large karahi, fry the onion until golden, then add the red pepper, hot peppers, and tomatoes. Cook until it is nearly dry (about 10 minutes on a low heat).
4 Then add the drained meat to the karahi, with a little of the liquid. Stir-fry until it becomes quite dry, adding the cumin seeds and the fresh cilantro about 5 minutes before it is ready.
5 The dish is served in cast-iron karahis (also called baltis in the Lahore area). You can serve it any way you wish, but serving the correct way does seem to enhance it.

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