Master Chef Jyot Singh Rana shares the recipe of his signature dish Balti Meat with Ayushi Arora and recommends trying it for yourself at the  next family gathering.
Chef's Corner
Ingredients:


Lamb (boti and nalli)                                       4 kgs

Oil                                                                             1 l

Bay leaf                                                                    5

Cinnamon stick                                                     4

Big cardamom(black elaichi)                         6

Small cardamom (green elaichi)                 10

Cloves                                                                     8

Fried onion paste                                              500 gms

Kashmiri chilipowder                                      5 tbsp

Ginger garlic paste                                           9 tbsp

Tomato pure                                                      500 gms

Curd                                                                       200 gms

Cumin powder                                                   4 tbsp

Coriander powder                                            4 tbsp

Garam masala                                                    1.5 tbsp

Lamb stock                                                         in place of water

Salt to taste

Perfectly prepared and served Balti Meat

Perfectly prepared and served Balti Meat


Method:

  1. For the lamb stock: Bring the lamb bones to a boil with whole spices in five to six litres of water for three hours (approximately). When the water reduces to one to two and thickens, it is ready.

  2. Heat oil and add bay leaves, all the cardamom and cloves.

  3. Next add lamb, salt, Kashmiri chilli powder and ginger garlic paste, cook for five to ten minutes.

  4. Add curd, powdered spices and fried onion paste and cook for 15 minutes.

  5. Add the prepared lamb stock and cover with a lid until the meat is cooked through and tender.

  6. Add tomato puree and cook until the oil risesto the surface.

  7. Finish by adding the gram masala.

  8. Serve hot with  rice or naan – flat bread.

One Comment

neha

Hi Ayushi,
This sounfds like a great recipe. Just one query in the first step. It says”For the gravy: Bring the lamb bones to a boil with whole spices in five to six litres of water for three hours (approximately). When the water reduces to one to two and thickens, it is ready.”
Do we have to put both boti and nalli or only nalli??

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