Balti Meat

By Executive Chef Ganesh Joshi

  • Heat oil in a Handi. Add whole spices then add ginger garlic paste and sauté it for 2 minutes on slow fire
  • Then add lamb shank and lamb cubes sauté it for 5 minutes too, then add Kashmiri chilly powder, salt and a small pinch of turmeric powder stir it for 5 minutes on a slow fire. Add cumin powder and coriander powder, brown onion paste and cook it for 15 minutes or until oil comes out from the masala, add tomato puree cook for few mins
  • Now slowly add lamb stock, cook meat well and check the tenderness of the meat. Strain the gravy and reduce it on slow fire to get smooth consistency
  • Now add lamb pieces into finish gravy with garam masala. Serve hot garnish with ginger juliennes and chopped green coriander


  • Lamb /shank pcs - 800 gm
  • Lamb stock - 200 ml
  • Brown onion paste - 200 gm
  • Refined oil - 50 ml
  • Cumin powder - 10 gm
  • Degi mirchi powder - 40 gm
  • Salt - 40 gm
  • Coriander powder - 10 gm
  • Tomato puree - 100 gm
  • Ginger garlic paste - 50 gm
  • Garam masala - 10 gm
  • Green coriander leaves -  10 gm