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Ingredients
- 4 x Portions pre-cooked lamb
- 4 x Cloves garlic, minced
- 8 ounce Onion, minced
- 3 Tbsp. Ghee
- 4 Tbsp. Balti masala paste
- 8 fl ounce Stock
- 1 Tbsp. Garam masala
- 2 Tbsp. Minced fresh coriander leaf Salt to taste
Directions
- Heat the ghee in the karahi: stir-fry the garlic very quickly. Add in the onion, reduce the heat, and fry till translucent/soft and starting to brown.
- Add in the meat and the Balti masala paste. Turn the heat up and stir-fry for about 5 min. Slowly add in the stock, and simmer on low heat for about 10 min. Then check the meat for tenderness: add in stock or possibly water if required. When almost tender sufficient, add in the garam masala and coriander leaves. Salt to taste: simmer for another 15 min. Serve with naan bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 119 | |
| Calories from Fat 90 | 76% |
| Total Fat 10.02g | 13% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 201mg | 8% |
| Potassium 185mg | 5% |
| Total Carbs 6.87g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.39g | 2% |
| Protein 1.79g | 3% |
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