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
Ingredients
Marinade
- 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
- 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
Main ingredients
Instructions
- Mix all the marinade ingredients, stir in the lamb and leave for at least ½ an hour.
- Fry the onion hard for about 5 minutes, stirring it around constantly.
- Add the chillies and fry for 1 minute.
- Add the ground coriander and ground turmeric.
- Stir for about 30 seconds.
- Add the tin of tomatoes and cook fairly hard,so that it bubbles until the liquid has gone.
- Add the lamb in its marinade and cook over a medium heat for 3 – 4 minutes.
- Add the water and simmer for about 10 minutes.
- Add the fenugreek leaves and the garam masala and stir through.
- 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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