Title: Basic lamb balti
 Categories: Balti, Indian, Meats
      Yield: 4 Servings
 
      4    Portions pre-cooked lamb
      4    Cloves garlic, chopped
      8 oz Onion, chopped
      3 tb Ghee
      4 tb Balti masala paste
      8 fl Stock
      1 tb Garam masala
      2 tb Chopped fresh coriander leaf
           Salt to taste
 
  Heat the ghee in the karahi:  stir-fry the garlic very quickly. Add
  the onion, reduce the heat, and fry until translucent and starting to
  brown. Add the meat and the Balti masala paste. Turn the heat up and
  stir-fry for about 5 minutes.  Slowly add the stock, and simmer on
  low heat for about 10 minutes.  Then check the meat for tenderness:
  add stock or water if required.  When almost tender enough, add the
  garam masala and coriander leaves.  Salt to taste:  simmer for
  another 15 minutes. Serve with naan bread.