30min 2 ppl
Lamb Balti
70 minutes
2 people
Hard
70 min · 10 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 42g
Carbs 12g
Fats 24g
About this dish
Tender diced lamb cooked at high heat in a karahi with fragrant whole spices and a fresh, zesty tomato sauce — the balti style keeps the cooking fast and the flavours lively, finished with a generous squeeze of lemon.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated12.5 g
- Green Chilliesfinely sliced1
- Lemonjuiced0.5
- Fresh Corianderroughly chopped0.5 large handful
Meat & Poultry
- Boneless Lamb Shouldercut into 3cm chunks350 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Water75 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
- Fenugreek Seeds0.25 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Karahi or heavy pan
- Lid
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Meat thermometer
Method
1
Finely dice the onion, deseed and cut the green pepper into 2cm strips, mince the garlic, grate the ginger, slice the green chillies, lightly crush the coriander seeds, and cut the lamb into 3cm chunks.
Approx. 15 minutes
2
Heat the oil in a large karahi or heavy pan over high heat. Add the cumin seeds, coriander seeds, and fenugreek seeds. Sizzle for 30 seconds.
Approx. 1 minutes
3
Add the onion and cook for 8 minutes, stirring frequently, until golden.
Approx. 8 minutes
4
Add the garlic, ginger, and green chillies. Cook for 2 minutes.
Approx. 2 minutes
5
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes.
Approx. 2 minutes
6
Add the tinned tomatoes. Cook for 5 minutes until slightly reduced.
Approx. 5 minutes
7
Add the lamb and water. Stir well. Bring to a simmer, reduce heat to medium-low, cover, and cook for 30 minutes.
Approx. 30 minutes
8
Remove the lid. Add the green pepper. Cook on medium-high heat for 10 minutes, stirring regularly, until the sauce thickens and the lamb is very tender. Check the internal temperature of the lamb reaches 70°C using a meat thermometer.
Approx. 10 minutes
9
Squeeze over the lemon juice. Stir in the garam masala. Season with salt.
Approx. 1 minutes
10
Serve directly from the karahi, scattered with fresh coriander.
Approx. 1 minutes
