Dish

Birmingham Balti

Balti

Birmingham Balti is made by first browning meat in a large pot. Onions, garlic, and ginger are then added and cooked until softened. Spices such as cumin, coriander, and turmeric are then added to the pot along with tomatoes and chili peppers. The mixture is simmered until the meat is cooked through and the sauce has thickened. The dish is typically served with naan bread or rice.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Stew

Origins and history

Birmingham Balti has its roots in Pakistani cuisine and was brought to the UK by immigrants in the 1970s. It is named after the type of pot that it is traditionally cooked in, which is a shallow, round-bottomed wok-like dish.

Dietary considerations

This dish is high in protein and fat, and may not be suitable for those on a low-fat or low-calorie diet. It is also not suitable for those with a chili pepper allergy.

Variations

Variations of Birmingham Balti can include the addition of different types of meat or vegetables. Some recipes also call for the use of different spices or herbs to flavor the curry.

Presentation and garnishing

Birmingham Balti is typically served in a large bowl or on a plate with the meat and vegetables arranged on top of the rice or naan bread. It can be garnished with a sprinkle of fresh cilantro or a dollop of yogurt.

Tips & Tricks

To make the dish even more flavorful, try marinating the meat in yogurt and spices before cooking. This will tenderize the meat and infuse it with even more flavor.

Side-dishes

Birmingham Balti is often served with a side of naan bread or rice. A simple cucumber raita or a mixed vegetable salad can also be a nice addition.

Drink pairings

A glass of beer or a cold lassi can be a great pairing for Birmingham Balti. A light and refreshing beer such as a pilsner or lager can complement the dish well.