Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lamb Balti


  • Author: Michelle Minnaar
  • Total Time: 2 hours 20 minutes
  • Yield: 6 Servings 1x
  • Diet: Gluten Free

Description

Lamb Balti is a classic curry using lamb, fresh peppers, tomatoes and a blend of spices to create a tasty dish.


Ingredients

Units Scale

Slow Cooked Lamb

  • 30ml (2 tbsp) ghee
  • 900g (2lbs) lamb shoulder, cubed
  • 500ml (2 cups) curry base sauce

Balti Curry

  • 30ml (2 tbsp) vegetable oil
  • 2 large onions, cut into wedges
  • 4 green peppers, cut into chunks
  • 4 tomatoes, cut into eighths
  • 2 garlic cloves, crushed
  • 2.5cm (1in) fresh ginger root, grated
  • 12g (2 tbsp) ground cumin
  • 19g (2 tbsp) ground turmeric
  • 14g (2 tbsp) paprika
  • 9g (2 tbsp) garam masala
  • 12g (1 tbsp) dried fenugreek leaves
  • fresh coriander leaves, for garnishing

Instructions

  1. For the Slow Cooked Lamb: Melt the ghee in a medium-sized saucepan. 
  2. Turn up the heat and fry the lamb shoulder pieces until they’re browned on all sides. 
  3. Pour in the curry base sauce, stir then bring the contents to a steady simmer. Cook covered for 90 minutes, or until the meat is tender. Set aside.
  4. For the Balti Curry: Heat the oil in a large frying pan.
  5. Fry the onions, peppers and tomatoes over a high heat, stirring constantly, for 5 minutes.   
  6. Toss in the garlic and ginger, then fry for another 3 minutes.
  7. Add a ladle of the curry base sauce the lamb cooked into the pan, along with the cumin, turmeric and paprika. Give it all a stir and let it bubble for 3 minutes.
  8. Add the rest of the lamb and sauce to the vegetables, give it a stir and let it bubble for 5 minutes, or until the lamb is heated through and the sauce has thickened. 
  9. Stir in the garam masala and dried fenugreek leaves, then garnish with coriander leaves. Serve immediately with your favourite Indian accompaniments. Enjoy!

Notes

  • If you prefer your vegetables on the crispy side, cook them for a shorter amount of time, and vice versa.
  • Kasoori Methi is another name for dried fenugreek leaves, just in case you’re out shopping and can’t find it.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Pan Fry
  • Cuisine: Indian

Keywords: lamb balti, indian restaurant recipe, balti recipe, lamb curry recipe, indian lamb curry