Preparation / Directions:
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 chile pepper, chopped coriander leaves and Balti Masala (spice)and salt to taste.