625g (1.25 lb) potatoes, peeled and cut
into small chunks
3 tbsp chopped coriander leaves
salt and pepper
To serve -
nann bread or rice
poppadums
Method :
Cut the lamb
into small chunks, discarding any fat. Put the lamb, ginger, garlic and
yogurt in a heavy-based frying pan and heat until bubbling. Reduce the
heat, cover the pan and simmer gently for 20 minutes.
Meanwhile,
open the cardamom pods by gently pounding them with the end of a rolling
pin to expose the seeds. Heat the oil in a saucepan, add the cardamoms,
onions, cinnamon, turmeric, cumin and bay leaves and fry gently for 5
minutes.
Add the lamb
mixture, curry paste, tomatoes and stock and bring to a simmer. Cover
and cook for 15 minutes until the lamb is tender and the sauce has
thickened slightly.
Add the
potatoes to the pan and cook, covered, for a further 15 minutes until
they are tender. Stir in the chopped coriander and serve with nann bread
or rice and poppadums.
Serves 4
This quick version of a balti uses curry
paste with some whole spices to intensify and freshen the flavor. It's
very easy to assemble if you have a good variety of spices in your store
cupboard.
