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Liz's lamb balti
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Total Time:
2 hours 20 minutes
Gourmet lamb balti curry: A flavorful blend of rich spices with a nostalgic touch from childhood, easily sourced from your local supermarket.
Ingredients:
  • 1 kg lamb shoulder bone out
  • 100 ml natural yoghurt
  • 1 tablespoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon medium chilli powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon medium chilli powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 4 green cardamom pods
  • 2 fresh bay leaves
  • 2 cm piece of ginger
  • 1 large clove of garlic
  • 3 onions
  • vegetable oil
  • 1 x 400 g tin of quality plum tomatoes
  • 1 teaspoon dried methi leaves
  • ½ teaspoon tamarind paste
  • ½ teaspoon runny honey
Instructions:
  • Cut the lamb into rough 3cm chunks, then combine with yoghurt, marinade spices, and 1 teaspoon of salt in a bowl. Mix well and refrigerate for at least 2 hours, ideally overnight. Toast coriander and cumin seeds in a dry pan over medium heat for 1 minute. Crush into a powder using a pestle and mortar. Add chilli, turmeric, garam masala, cardamom pods, and bay leaves; mix. Grate ginger, garlic, and onions finely. In a large frying pan over medium heat, add 2 tablespoons of oil. Sauté ginger and garlic for 2 minutes, then add onions and cook for 10-15 minutes until soft and golden. Add tomatoes, spices, and 500ml boiling water. Simmer for 30 minutes, stirring occasionally. Add methi leaves, tamarind, honey, and a pinch of salt. Remove from heat. Preheat oven to 170ºC/325ºF/gas 3. In a large pan over medium heat, add 1 tablespoon of oil. Brown the marinated lamb for 5 minutes. Transfer to the sauce, cover, and place in the oven for 1 hour 30 minutes until tender, adding water if needed. Serve with rice, coriander, and warm naan bread. Delicious!

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