Par-cooked Balti Meat (from Chapman's BALTI CURRY COOKBOOK)

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Title: Par-cooked Balti Meat (from Chapman's BALTI CURRY COOKBOOK)
Categories: Balti, Indian, Meats
Yield: 16 servings

6 lb Meat (lamb, beef, pork),
-cut into 1/4 inch cubes,
-weighed after cubing
1 pt Stock or water
4 T Balti masala paste

Preheat the oven to 375F. Bring the stock or water to the boil in a large
lidded casserole dish. Add the meat and masala paste and simmer, stirring
occasionally. Cover and put in the oven, and cook for 20 minutes. Inspect
it and add water if needed. Cook for another 20 minutes and test the meat
for tenderness: it should still "resist" a little and feel not quite
ready. If it's reached this stage, remove the casserole from the oven,
remove the meat, cool it, package it in plastic containers or Ziploc bags,
and freeze: or refrigerate until needed (if you're going to need it in no
more than 8 hours). Reserve the stock: it too can be frozen and added to
Balti sauce or curry sauce as desired.

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