Balti Lamb

Meat with boiling hot water and the masala paste (I) in a large casserole form. Cover and cook for 30-40 minutes.

Drain and keep the clear soup.

Heat ghee in a pan or wok. Stir-fry garlic and garam masala for 1 minute. Add onion and saute over medium heat until golden brown. Increase the temperature and add the lamb and masala paste (Ii). Brown the meat for 5 min while stirring.

Pour in the reserved clear soup in a leisurely manner. Simmer on low heat for 15 min. Add coriander leaves and water. Simmer on low for about 15 min until meat is tender and sauce is slightly thickened. Season to taste and garnish with coriander leaves.

Serve with Indian bread.

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