Lamb Balti Recipe

Lamb Balti Recipes

Ingredients :

625g (1.25 lb) lean lamb fillet or leg

1 tbsp peeled and freshly minced root ginger

2 garlic cloves, crushed

150ml (1/4 pint) natural yogurt

12 cardamom pods

2 tbsp sunflower or vegetable oil

2 large onions, cut into wedges

1 cinnamon stick, halved

1 tsp turmeric

1 tsp cumin seeds

2 bay leaves

2 tsp medium curry paste

250g (8 oz) can chopped tomatoes

450ml (3/4 pint) lamb or chicken stock

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


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.

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