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Topic: Lamb mince 'Balti'? (Read 6973 times)
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vindamoo12
Chef
Posts: 14
Lamb mince 'Balti'?
«
on:
April 06, 2008, 08:54 PM »
Hi all,
this is my first recipe post so be gentle with me
Ill be honest, im not sure if this recipe comes under 'balti' or not as it is a mix of a few different ones i have tried. Im sure one of you lot can tell me though.
this serves 2 greedy portions ;D or 3 normal
Ingredients:
Half a kilo of good lamb mince
Half a red onion cut chunky
A Red pepper cut into inch squares
4 cloves of Garlic (chopped very fine)
A square of ginger (bit smaller than an inch chopped very fine)
8 small green chillis (cut how you like. i like mine v small)
3 tsp tomato puree
1 table spoon of lemon juice
1 portion of base (enough for 2 people)
1 tsp sugar
1 tsp salt
Small handful of coriander
Spices:
2 tsp hot chilli powder
1 table spoon spice mix........
Coriander 4 Parts
Turmeric 3 Parts
Cumin 2 Parts
Curry Powder 2 parts
Paprika 2 Parts
fenugreek 2 parts
Ok,
1, Precooked the lamb mince, with one tsp of chilli powder, then put aside
2, Blast the onion and pepper in a bit of oil until onion starts to soften, then put aside with the lamb.
3, Put 2 table spoons of sunflower oil in the pan and blast the heat up. Not so hot as it smokes but sizzlin'.
4, Add garlic and ginger and cook for a bout 20 seconds
5, Lob in the chillis and cook for another 20-30 seconds
6, Add the tomato puree and fry for 1-2 mins
7, Add all the spice mix and the 1 remaining tsp of chilli
(i mix all the spice in a cup with a little bit of water before adding to the pan, im always scared of burning them)
Sizzle on for about 1-2 mins
8, add in a table spoon of base gravey and reduce down for a few mins. I added water at this stage to thin out the 'sticky gloopy' texture to a thick soup texture
9, I then let this bubble vigorously for about 1 min constantly stirring away like a mad man.
10, add rest of base, lemon juice, sugar, salt and stir thoroughly.
11, add precooked lamb and onions and peppers, simmer for about 15 mins. i added more water to get the consistency i like at this stage (up to you)
12, add coriander 2-3 mins before serving
So, there it is. Lamb mince!!!, red onion!!! red pepper!!! i know it sounds a bit odd, but it really is nice.
It has a smooth rich taste to it, with underlying heat. Thats the only way i can describe it.
Hope to hear from you experts if im doing anything technically wrong with the spices etc..
Any questions? just ask...
Thanks in advance
Gaz
«
Last Edit: April 07, 2008, 12:55 PM by vindamoo12
»
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dwilson10
Junior Chef
Posts: 1
Re: Lamb mince 'Balti'?
«
Reply #1 on:
July 08, 2008, 07:47 PM »
Tried you recipe last night and i must say it was very nice, made a nice change from chicken or lamb pieces. Keep up the good work. ;D
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JerryM
Genius Curry Master
Posts: 4585
Re: Lamb mince 'Balti'?
«
Reply #2 on:
July 08, 2008, 08:14 PM »
gaz,
the spec looks very tasty to me and definitely a balti.
i'm up against it with work and hols coming up so won't be able to try for a while - certainly will give it a go though.
the only thing i would reduce is the 2 tsp chilli (too hot for me given i'd want to use the green chillies for sure). the rest looks spot on - i feel i'd quite like to try your spice mix as well.
any pics to put up on the kitchen wall
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vindamoo12
Chef
Posts: 14
Re: Lamb mince 'Balti'?
«
Reply #3 on:
July 23, 2008, 04:18 PM »
thanks guys
glad to see im on the right track. ;D
will post pics when i make it again.
gaz
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