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Categories:
matter corn oil garlic garlic onions Balti masala tomatoes fresh mint Balti chicken Balti garam masala coriander leaves cummin seeds cummin seeds onion seeds
Viewed: 41 - Published at: 3 years agoIngredients
- 1 1/2 lb Skinned & boned duck meat weighed after discarding unwanted matter, cut into 1 1/4 inch (3cm) cubes
- 2 Tbsp. Ghee or possibly corn oil
- 3 x Garlic cloves, or possibly up to
- 6 x Garlic cloves, fine minced
- 8 ounce Onions, very finely minced
- 4 Tbsp. Balti masala paste
- 14 ounce Tinned tomatoes, strained
- 12 x Fresh tangarine segments minced
- 1 Tbsp. Fresh mint, minced
- 7 fl ounce Balti chicken stock -=Or possibly=- Water
- 1 Tbsp. Balti garam masala
- 1 Tbsp. Coriander leaves, very finely minced Aromatic salt, to taste
- 1 tsp White cummin seeds
- 1/2 tsp Black cummin seeds
- 1/2 tsp Wild onion seeds
Method
- Heat the ghee or possibly oil in your karahi on high heat, then stir-fry the garlic and _spices_ for 30 seconds.
- Add in the onions and, reducing the heat, stir fry for about 10 min, allowing the onion to become translucent/soft and begin to brown.
- Add in the masala paste and the duck.
- Raise the heat again and bring to a brisk sizzle, stir-frying as needed for about 5 min.
- Add in the tomatoes, tangerine segments and mint.
- Add in the stock or possibly water, bit by bit, and simmer, stirring, on a lower heat for about 20 min.
- Test which the duck is cooked right through by cutting into one of the pcs.
- When cooked as you like it, add in the garam masala, fresh coriander and aromatic salt to taste.
- Simmer 5 min before serving.
- NB.
- You can substitute any poultry or possibly game meats or possibly joints for the duck in the recipe.
