---------- Recipe via Meal-Master (tm) v8.02
       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.