Balti Dhansak
balti, indian, main dish, meats
675 gm main ingredient - see notes
450 ml balti sauce base - see rec.
1 tablespoon ghee or vegetable oil
3 garlic cloves; fine chopped
1 1/2 tablespoon balti masala paste
2 balti masoor lentil portions
1 tablespoon granulated sugar
2 teaspoon vinegar (any type)
2 teaspoon balti garam masala
1 fresh green chillies -=to=- to tast; e
1 aromatic salt; to taste
----GARNISH----
1 fresh green coriander -=or=-
1 chopped red pepper
----SPICES----
1 teaspoon cummin seeds
1/2 teaspoon fenugreek seeds
Notes:- For the "main ingredient" you can use either par-cooked meat (see recipe) or cubed chicken or raw fish or shellfish, or any vegetables from the list, or any mixture of these.
Heat the ghee or oil in the karahi. Stir fry the spices for 30 seconds, then add and stir fry the garlic for a further 30 seconds. Add and stir-fry the masala paste for a further minute.
Add the main ingredient or ingredients of your choice and briskly stir-fry for about 3 minutes. Add the special Balti base sauce and bring it to the simmer. Add the remaining ingredients and aromatic salt to taste. simmer until it is cooked to your liking. Garnish with coriander or pepper and serve.
From: Ian Hoare Date: 29 Jan 97 National Cooking Echo Ä
Yield: 4 servings