To fry the meat, in a thick bottom pan, heat oil, add black cardamom, green cardamom, mace, cloves, cinnamon stick, black peppercorn and ginger garlic paste. Continue cooking on a slow fire till the ...

Use one quarter in this recipe and decant the rest into ice-cube trays or small sealable containers to freeze. To make the balti, heat the oil in a wok, saucepan or karahi pan over a medium heat.

The balti curry emerged out of Birmingham in the early 1970s. This dish is all about the vessel it’s cooked and served in. The word balti is found in Urdu, Hindi and Bengali, and means bucket ...