Par-Cooked Balti Meat (From Chapman's Balti Curry Cookbook)

Directions

1. 1

   6 lb Meat (lamb, beef, pork), -cut into 1/4 inch cubes, -weighed after cubing 1 pt Stock or water 4 tb Balti masala paste Preheat the oven t

2. 2

   Bring the stock or water to the boil in a large lidded casserole dish

3. 3

   Add the meat and masala paste and simmer, stirring occasionally

4. 4

   Cover and put in the oven, and cook for 20 minutes

5. 5

   Inspect it and add water if needed

6. 6

   Cook for another 20 minutes and test the meat for tenderness: it should still "resist" a little and feel not quite ready

7. 7

   If it's reached this stage, remove the casserole from the oven, remove the meat, cool it, package it in plastic containers or Ziploc bags, a

8. 8

   Reserve the stock: it too can be frozen and added to Balti sauce or curry sauce as desired.