Strength Medium

Balti Masala for 3 lbs of meat
1 1/2 tsp coriander seed
1 1/2 tsp cumin seeds
1 tsp caraway seeds
2 tsp black peppercorns
4-5 whole red chilli peppers (for extra heat)

Method

Take all above spices and gently roast in a dry skillet until you get the aroma. Do not allow to burn as this can easily happen. Allow to cool and grind to a coarse powder.

The boiling of the meat can be done in advance and the  assembly should be at the last minute before serving.  

Sprinkle with coriander leaves and chopped fresh  julienne of ginger. Serve with naan or roti, NOT WITH RICE!

Notes
1. The meat normally used is fatty lamb or mutton and 
rarely chicken.
2. The meat is boiled with whole garlic and ginger until 
tender. Use just enough water that when meat is done 
there is little left. This whole meat and garlic, ginger 
mixture is then fried in very hot oil with chopped 
tomatoes,chopped green bell pepper,chopped green 
chilli pepper, hopped coriander leaves and Balti Masala 
(spice)and salt to taste.