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