Balti Sauce - 2

Course : Curry
Serves: 1
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Ingredients:

4 tablespoons cooking oil
2 large onion -- chopped
2 tablespoons root ginger -- finely chopped
3 medium green chiles -- chopped
15 whole cloves
10 pieces green cardamom pods -- split open
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cinnamon
1 tablespoon turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
15 ounces tomatoes -- chopped
1/2 quart stock -- (beef, chicken, or vegetable)
3 tablespoons lemon juice
 

Preparation / Directions:

1. In a balti*, or similar device, heat the oil and fry the onions, garlic and ginger for 5 minutes. 2. Add the chiles and cook for 1 minute further. 3. Add the spices and stir in well, continuing to fry for another minute. 4. Stir in the tomatoes, stock, and lemon juice. 5. Bring to the boil, and simmer for 20 minutes. 6. The sauce may be used immediately, or kept in the fridge for 3-4 days. * similar to a wok Source: Monochrome BBS Food and Drink section.


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