Chile-Head Special Balti
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chile-Head Special Balti
  Balti    Meat  
Last updated 6/12/2012 1:14:24 AM. Recipe ID 43275. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chile-head special balti
 Categories: Meat
      Yield: 8 Servings
 
      1 lb De-boned chicken; diced
      1 lb Lean pork; diced
      3 tb Ghee or corn oil
     10    Cloves garlic; finely sliced
      1    Lime (juice of)
      8 oz (fl) (250 ml) Special Balti
           -Sauce (see recipe)
      8 oz Onion
      8 oz Fresh chllies (whatever you
           -have or like best); leave
           -whole if small
      2 tb Fenugreek (methi) leaves
      1 tb Brown sugar
      3 tb Coriander leaves; finely
           -chopped
           Salt to taste
      2 ts Best; hottest chillie powder
      1 ts Fresh minced mint leaves
    1/2 ts Soaked fenugreek seed
      1 ts Fresh ginger; finely chopped
    1/2 ts Turmeric
      2    Cloves; ground
      1 ts Cardamom seed
      1 ds Sesame oil
           Few raw chillies to garnish
 
  I thought I'd better include this recipe, for you really fire friendly CHs. It is not for the 
faint hearted. It is damn hot, a real treat BUT beware the R.O.F. It is based upon the Balti 
Quetta Earthquake recipe in Pat Chapman's excellent "Balti Curry Cookbook" although I make it 
differently. Having said that the quantities of Chillies used are the same as in the book!!!!!!!
  
  In the blender puree the fenugreek, chilli powder, 2 cloves of garlic,
  ginger, mint, 1 Tsp coriander leaf, cloves, turmeric, cardamom seed
  and sesame oil. Leave to= stand.
  
  Heat oil in karahi and stir-fry the remaining garlic and the onions
  for 5 mins, then add the puree you have just made, stir well for a
  minute or so longer. Add the meat and continue to stir for a few
  further minutes.  Add the Special Balti Sauce and bring to the boil,
  add fresh chillies, lime juice, sugar, fenugreek leaves, coriander
  leaves and salt to taste. Simmer for as long as it takes to cook the
  meats and reach your favoured consistancy. Garnish with raw chillies.
  Serve with naan bread and/or rice.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 43275 (Apr 03, 2005)

[an error occurred while processing this directive]