Balti cuisine became known throughout the UK. But its origins are among the cuisine of an ethnic group living in the Baltistan region of northern Pakistan who are called Balti.
Alternatively, ‘Balti’ food is named after the pot in which it is cooked. That origin of the word is to do with the Urdu and Hindi word Balty, which means “bucket.” You can make Balti gosht with chicken or mutton.
- Mutton – ½ kg
- Salt – 1 tsp
- Black pepper – 1 tsp
- Ginger garlic paste – 1 tbsp
- Oil – ½ cup
- Tomatoes – 5 chopped
- Green chilies – 4 chopped
- Coriander leaves – 2 tbsp
- Fried and crushed cumin seeds – 1 ½ tsp
- Fried and crushed coriander seeds – 1 ½ tsp
- Heat up oil in a pan, add mutton and fry for 10 minutes.
- Then add ginger garlic, salt, pepper and green chilies, fry for 10 minutes.
- Then add chopped tomatoes, cover and cook on low flame until tomato becomes soft and mutton is tender, if required add water.
- When mutton is tender, fry well.
- Now add coriander, cumin, chopped coriander and serve with Tandoori nan.