Makes
about 600ml/1 pint
4
tbsp vegetable oil
2
spanish onions – finely chopped
3
garlic cloves – chopped
2
tbsp finely chopped fresh root ginger
4
green chillies – chopped
15
whole cloves
10
green cardamon pods – seeded
1
tbsp ground coriander
1
tbsp paprika
1
tbsp ground cinnamon
1
tbsp ground turmeric
2
tsp ground cumin
1
tsp ground fenugreek
1
tsp mustard powder
400g/14oz
can chopped tomatoes
600ml/1pint
vegetable stock
2
tbsp lemon juice
pared
rind of 1 lemon
Heat
the oil in a heavy pan and fry the onions, garlic and ginger for 5 minutes.
Add the chillies and cook for 2 minutes.
Add
spices and stir fry for 30 seconds. Stir
in tomatoes, stock, lemon juice and rind. Bring to boil, then simmer uncovered for 30/40 minutes (the
longer the better).
Discard the lemon rind. The sauce is now ready to be used or it may be cooled and kept in the fridge for several days.
See
recipes for Medium Chicken Balti and Spicy Hot Balti Lamb to use this sauce.