Balti-style Lamb

This is a great meal to make with leftovers from the weekend’s lamb joint. As it uses cooked lamb, the cooking time is fairly short, so it’s a good choice when you fancy something tasty (that isn’t just cold lamb and veg.), but you don’t have much time.

We cook Indian food in a flat-bottomed wok with a lid, which makes a good approximation for a karai. You could also use a flame-proof casserole.

Recipe: Balti-style Lamb



  • 12 oz / 350g cooked lamb, chopped into rough 1″/2.5cm lumps
  • 3½ oz/ 100g sojade natural yoghurt
  • 2 tsps ground cumin
  • 2 tsps ground coriander
  • 2 tsps frozen garlic, chopped finely
  • 2 tsps frozen ginger, choped up or ½” / 1cm ginger, grated
  • Main ingredients

  • 1 medium onion, finely sliced
  • ½ – 1 tsp crushed, dried chillies
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tin chopped tomatoes
  • ½ pt / 275 ml water
  • 2 tsps dried fenugreek leaves
  • 1 tsp garam masala
  • a good handful of chopped coriander


  1. Mix all the marinade ingredients, stir in the lamb and leave for at least ½ an hour.
  2. Fry the onion hard for about 5 minutes, stirring it around constantly.
  3. Add the chillies and fry for 1 minute.
  4. Add the ground coriander and ground turmeric.
  5. Stir for about 30 seconds.
  6. Add the tin of tomatoes and cook fairly hard,so that it bubbles until the liquid has gone.
  7. Add the lamb in its marinade and cook over a medium heat for 3 – 4 minutes.
  8. Add the water and simmer for about 10 minutes.
  9. Add the fenugreek leaves and the garam masala and stir through.
  10. Stir in a generous handful of chopped coriander, keeping a little to sprinkle on top when serving.

Quick Notes

Serve immediately when ready, the pre-cooked meat will disintegrate if you overcook this.

Preparation time (duration): 30 – 60 minutes

Cooking time (duration): 20 minutes

Diet type: Dairy-free

Number of servings (yield): 4

Meal type: dinner

Microformatting by hRecipe.

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