Balti Meat

By Executive Chef Ganesh Joshi

  • Heat oil in a handi, and add whole spices then add ginger garlic paste and saute it  for 2 mins on slow flire.
  • Then add lemb shank and lemb cubs sautte it for 5 minuts too, then add kashmiri chilly pwd, salt and a small pinch of turmeric powder stir it for 5 mins on a slow fire, then add cummin powder and coriander pow, brown onion paste and cook it for 15 mins. or until oil comes out from the masala, add tomato puree cook for few mins.
  • Now slowly add lemb stock, cook meat well and check the tenderness of the meat. Strain the gravy and reduce it on slow fire to get smooth consistimery.
  • Now add lemb pices into ifinish gravy with garam masala. Serve hot garnish with ginger juliennes and chopped green coriander.


  • Lamb /shank/ butterfly pcs - 800 gm
  • Lamb stock - 200 ml
  • Brown onion paste - 200 gm
  • Refined oil - 50 ml
  • Cumin pwd - 10 gm
  • Degi mirch pwd - 40 gm
  • Salt - 40 gm
  • Corriander pwd - 10 gm
  • Tomato puree morton - 100 gm
  • Ginger garlice paste - 50 gm
  • Garam masala - 10 gm
  • Green corriander - 10 gm