Easy Lamb Balti
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 800 g Lamb (cut into chunks (I used shoulder))
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1 Onion (peeled and finely chopped)
- 1 Garlic Clove (peeled and finely chopped)
- 3 cm Fresh Ginger (peeled and grated)
- 1 Red Chilli (chopped)
- 1 Small bunch of coriander stalks (chopped (reserve the leaves for garnish))
- 2 tbsp Balti Curry Paste
- 1 tsp Turmeric
- 2 Peppers (sliced and deseeded)
- 400 g Tin of Chopped Tomatoes
- 250 ml Chicken Stock
- 1 tsp Sugar
- 100 g Plain Yogurt
- Chopped Coriander Leaves (to garnish)
Method
- Marinate the chunks of lamb in chilli powder, paprika and lemon juice for at least 15 minutes (or leave overnight in your fridge).
- Fry the onion, garlic, ginger, chilli and coriander stalks in the olive oil until soft. This should take 3-4 minutes.
- Add the turmeric and balti paste and stir to combine.
- Turn the heat up and fry the lamb and peppers until the lamb has changed colour.
- Add the tinned tomatoes, sugar, stock, salt and pepper, and simmer for 20 minutes.
- Stir in the yogurt for the last 5 minutes of cooking. Garnish with chopped coriander.