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Lamb Balti

This recipe is rich; intense; sexy and incredibly complex in flavour. Its absolutely delicious and a SpiceTheWorld favourite.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 80 Minutes

Ingredients
4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 cinnamon sticks crumbled
2 teaspoons fennel seeds
2 teaspoons black mustard seeds
14 cardamom pods
1 teaspoon fenugreek seeds
5 whole cloves
3 dried bay leaves crumbled
20 fresh curry leaves
1 tablespoon turmeric powder
2 crushed garlic cloves
3cm tablespoon fresh grated ginger
1 1/2 teaspoons chilli powder
150ml malt vinegar
5 tablespoons vegetable oil
1kg lean lamb cubed
1 large onion finely sliced
3 teaspoons crushed garlic
1 tablespoon Garam Masala
Method
First make the curry paste.
Dry fry together in a small pan the coriander seeds cumin seeds cinnamon fennel seeds mustard seeds fenugreek seeds cloves and cardamom pods for 3 minutes.
Transfer to a spice grinder or pestle and mortar
Add the bay leaves and grind into a fine powder.
Add the curry leaves turmeric garlic ginger chilli powder and vinegar.
Mix well.
In a large pan heat 2 Tablespoons oil over a medium heat.
Add the paste and cook for 5 minutes.
Remove from the heat.
Spoon the paste into a container with a lid and leave to cool.
Now to make the balti.
In a wok or large pan add a litre of water to 1 tablespoon of the curry paste and the lamb.
Bring to the boil reduce the heat to very low and cook covered for 50 minutes until the lamb is almost tender.
Drain and reserve the sauce.
Wipe the wok clean and place over a medium heat.
Heat 3 tablespoons of oil.
Add the onion and fry for about 5-6 minutes until golden.
Add the garlic and garam masala and cook for another 2 minutes.
Increase the heat and add 4 more tablespoons of curry paste.
Return the lamb to the pan and cook covered for about 5 minutes until it has browned slightly. Gradually add the retained cooking liquid while stirring.
Simmer gently for 15 minutes.
Add 1 cup of water and simmer again for 15 minutes or until the meat is tender and the sauce thickens.
Remove from the heat and season with salt and pepper to your taste.