Restaurant Style Lamb Balti

Bumblebee Man November 2, 2016 0
Restaurant Style Lamb Balti

Lamb Balti

Devised in Birmingham and loved nationwide, Lamb Balti is a true take away winner. Here’s how to cook it at home.

This is a great way to use the precooked Lamb from an earlier post but you can of course use chicken or preferably the famous Man Times Chicken Tikka recipe as a substitute.

Another big list of spices but I’ve grouped them together and broken it down into the stages you add during cooking.

It’s well worth making a batch of Balti paste to add – gives it a real punch of flavor. You could skip this but it won’t be the same!

Balti paste!

Balti Paste
½ medium onion
2-3 green or red chilli
Handful of coriander stalks roughly chopped
3 Tbsp Garlic and ginger paste
1.5 Tbsp Tomato paste mixed with 4 Tbsp Water
1 Tbsp Tamarind sauce
2 Tbsp Mango chutney

Main curry ingredients
Vegetable oil 50 ml
1 Star Anise
1 piece of Cassia bark
3 Cloves
½ Tsp Cumin seed
3 Bay leaves
2 green cardamom (seeds)
1 green and 1 red pepper (deseeded and cut into triangles)
½ medium onion sliced
1 Tbsp Garlic and ginger paste
½ tsp cumin powder
1 Tsp Coriander powder
½ Tsp Fenugreek powder
1 Tsp Chilli powder
1 Tsp Garam Masala
1 litre base curry sauce
Balti paste (ingredients below) whizz in a blender
Precooked restaurant style Lamb
1.5 Tsp fenugreek
2 Tomatoes
1 bunch of fresh coriander
1 Tbsp Mango chutney or Tamarind paste/sauce

To cook

Add the oil to the pan/wok and bring to a medium heat – hot enough to fry but not burn. Add the ingredients as detailed in the stages below, stirring between each stage to combine.

Stage 1
Add
Star Anise
1 piece of Cassia bark
3 Cloves
½ Tsp Cumin seed
3 Bay leaves
2 green cardamom (seeds)
Stir for 45 seconds

Stage 2
Add
1 green and 1 red pepper (de-seeded and cut into triangles)
½ medium onion
1 Tbsp Garlic and ginger paste
Stir for 2 minutes

Stage 3
Add
½ tsp cumin powder
1 Tsp Coriander powder
½ Tsp Fenugreek powder
1 Tsp Chilli powder
1 Tsp Garam Masala
Stir for 1 minute

Stage 4
Add
30 ml base curry sauce
Balti paste (ingredients below)
Pre-cooked restaurant style Lamb
Stir for 3 minutes until lamb is heated through

Stage 5
Add
75 ml base curry sauce
½ Tsp fenugreek
2 Tomatoes cut into segments
1 bunch of fresh coriander
1 Tbsp Mango chutney or Tamarind paste/sauce

Stir for a few minutes until thickened

Garnish with fresh coriander and serve with rice.

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