Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Skinned boned duck meat 12 Fresh tangarine segments
-weighed after discarding -chopped
-unwanted matter, cut into 1 tb Fresh mint; chopped
-1 1/4 inch (3cm) cubes 7 fl Balti chicken stock -=OR=-
2 tb Ghee or corn oil Water
3 Garlic cloves; or up to 1 tb Balti garam masala
6 Garlic cloves; fine chopped 1 tb Coriander leaves; very
8 oz Onions; very finely chopped -finely chopped
4 tb Balti masala paste Aromatic salt; to taste
14 oz Tinned tomatoes; strained

---------------------------SPICES--------------------------------
1 ts White cummin seeds 1/2 ts Wild onion seeds
1/2 ts Black cummin seeds

Heat the ghee or oil in your karahi on high heat, then stir-fry the
garlic and _spices_ for 30 seconds. Add the onions and, reducing the
heat, stir fry for about 10 minutes, allowing the onion to become
translucent and begin to brown. Add the masala paste and the duck.
Raise the heat again and bring to a brisk sizzle, stir-frying as
needed for about 5 minutes.
Add the tomatoes, tangerine segments and mint. Add the stock or
water, bit by bit, and simmer, stirring, on a lower heat for about 20
minutes.
Test that the duck is cooked right through by cutting into one of
the pieces. When cooked as you like it, add the garam masala, fresh
coriander and aromatic salt to taste. Simmer 5 minutes before
serving.

NB. You can substitute any poultry or game meats or joints for the
duck in the recipe.
Submitted By IAN HOARE On 05-07-95

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