Balti Sauce - 2

Ingredients	Quantity
Cooking oil	4 tbsp
Onion – chopped	2 large
Ginger root – finely chopped	2 tbsp
Green chilli – chopped	3
Whole cloves	15
Green cardamom pods – split open	10
Ground coriander	1 tbsp
Paprika	1 tbsp
Ground cinnamon	1 tbsp
Turmeric	1 tbsp
Ground cumin	2 tsp
Ground fenugreek	1 tsp
Mustard powder	1 tsp
Tomatoes – chopped	115 oz can
Stock – (beef, chicken or vegetable)	½ Quart
Lemon juice	3 tbsp

In a balti, or similar device, heat the oil and fry the onions, garlic and ginger for 5 minutes. Add the chillies and cook for 1 minute further. Add the spices and stir in well, continuing to fry for another minute. Stir in the tomatoes, stock, and lemon juice. Bring to the boil, and simmer for 20 minutes. The sauce may be used immediately, or kept in the fridge for 3-4 days.