Pre-cook under way
Adapted Mick's Birmingham Balti spicing/method for this. So, 2 medium onions, 1/4 green green pepper, 1/4 red pepper, 1 tsp salt. 1 kg mutton shoulder on the bone; small pieces. Mick's Akhni stock (replaced 4 of the green cardamom with black cardamom). Mick's spice mix to spec including 2 tsp chilli powder. Plenty chopped coriander. Cooked on low heat lid on for about 3 hours, after which the meat comes easily off the bone. Ended up a fairly dry finish.
By itself, tasted spectacular. I have had this quandary before with pre-cooks. They can turn out so tasty that adding a base gravy to them does not improve the dish, indeed quite the opposite. But, in my opinion, Mick's Balti gravy is clearly no ordinary base. Couldn't see any issues adding spectacular to spectacular, so to speak. One thing I did notice straightaway though was that the pre-cook chilli powder needs to be reduced. Thinking 1/4 tsp next time, or left out completely.
Balti on the bubble
Mick's basic Balti method, to spec, except for a pinch of salt in with the onions at the start.
Done
Gave another Balti flavour-fest, albeit with a little too much chilli heat. I never had a Balti Lamb from the Al Frash. Had a few from Adil's though, which had a wonderful smokey edge (absent from their Balti Chicken). I am thinking more black cardamons, and some mace.
Not concerned with presentation at the moment. I'll see if I can find a pressed steel or iron balti dish. A minute or so under a quartz grill to finish should do the trick.
Rob
Link to Mick's Birmingham Balti recipes:
www.curry-recipes.co.uk/curry/index.php?topic=47533.0
Topic: Balti Lamb Madras ( 2,628 )
