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A steel metal bowl with handles, containing lamb curry with coriander and green chillies.

Lamb Balti

Easy Lamb Balti recipe made with fall apart tender lamb and delicious aromatic homemade curry sauce. If you love Indian restaurants curries, you will definitely enjoy this lamb balti curry.
5 from 25 votes
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Course: Main Course
Cuisine: British Indian, Indian
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 354kcal
Author: Khin

Ingredients

  • 500 g Boneless lamb ( about 18oz ) lamb leg/shoulder/stew meat
  • 3-4 Onion Shallot onion or brown onion
  • 4 cloves Garlic Finely grated/paste
  • 1 tbsp Ginger Finely grated/paste
  • 2-3 Tomatoes Vine ripened tomatoes
  • 2 tbsp Oil Vegetable, canola, sunflower or neutral flavoured oil
  • 1 tbsp Ghee Or unsalted butter
  • 2 tsp Salt Or salt to taste
  • 1½ cup Water Warm water, add more water if needed
  • 2 tbsp Yoghurt Natural yoghurt or plain full fat yoghurt
  • 3-4 Green chilli Cut half lengthways
  • handful Coriander Roughly chopped
  • ½ tsp Garam masala To add in the finishing

Spices

  • 2-3 Bay leaves
  • 4-5 Green cardamom
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Garam masala
  • ½ tsp Coriander powder

Instructions

  • Heat the large heavy-bottom saucepan into medium heat, drizzle vegetable oil and ghee. Once the ghee is melted, add bay leaves, cardamom, cumin seeds and saute for a few seconds.
  • Add the onions and cook for 2-3 minutes until the onions are soft and translucent. Follow with the grated garlic, ginger and stir well until the onions are slightly brown.
  • Next add the lamb pieces and continue stir until the meat is no longer pink.
  • Then add the spices, turmeric, chilli powder, garam masala, coriander powder, and salt to taste.
  • Cook for another 1-2 minutes and add the chopped tomatoes. Continue cook until the tomatoes are soft and reduced.
  • Next pour the water in and bring it to simmer. Close and lid and cook with low-medium heat for 45 mins to 1 hour until the lamb is soft and tender. Give a good stir occasionally.
  • Now stir in yoghurt and continue cook for another 4-5 minutes. Turn off the heat and sprinkle ½ tsp of garam masala, chopped coriander and fresh green chillies.

Notes

  • Spices - Most of the spices used can be bought at supermarket Asian aisle, spice counter, or local Asian grocery stores. 
  • Lamb - Instead of lamb you can use beef, mutton, or chicken and create your favourite balti curry. 
  • Tomato - Use vine-ripened tomatoes or tinned chopped tomatoes. 
  • How to serve this dish? You can simply serve with plain basmati rice, pulao rice, naan, garlic naan, chapati, or flatbread. Add Indian-style onion and tomato salad on the side. 
  • Cooking time can be slightly varied depending on the lamb cut and cookware. It usually takes about 45 minutes to one and half hours to become tender. 
  • Use a heavy bottom pot which is best for slow cooking recipes.
This recipe is 354 kcal per serving without rice and nutritional information can be varied by a different number of factors.

Nutrition

Calories: 354kcal | Carbohydrates: 17g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1386mg | Potassium: 703mg | Fiber: 5g | Sugar: 7g | Vitamin A: 682IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 4mg
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