Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boned lamb -- cut into 1-inch
   2                    onions -- chopped
   3      tablespoons   vegetable oil
   2      small         tomatoes -- chopped
   5      teaspoons     Balti spice mix
   2      teaspoons     turmeric powder
     1/2                green pepper -- seeded and
   1      1 inch cube   fresh ginger -- peeled
     1/2  teaspoon      chile powder
   1 1/2  teaspoons     salt
   1      teaspoon      garam masala

Preparation:

Preheat the oven to 400F. Fry the onions in the oil in a flameproof casserole until translucent. Add all other ingredients except the meat, and 1/2 pint water. Bring to a boil: add the meat. Put the casserole in the oven and braise the meat for 45 minutes, checking every 10 minutes to give it a stir and make sure there's enough water. When the meat is tender on the outside but still a little pink inside, take it out with a slotted spoon. Let the contents of the casserole cool a little. Then empty the contents into a blender or food processor and liquefy. This becomes your basic Balti sauce, and should be the consistency of thick soup. The meat is now ready for its final cooking in the Balti