lamb balti

There are two schools of thought about the name ‘balti’. One is that it originates from Baltistan in Northern Pakistan, the other is a British translation of the word ‘bucket’ which came to mean ‘bowl’ as in the dish the curry is cooked and served in. The classic balti is spicy, but not hot and has a lovely depth of flavour from the spices that can’t be achieved by the use of a regular curry powder. It’s best served with rice and/or naan bread and a nice sweet mango chutney

you need: 400g diced lamb (or use chicken if you prefer)
3 medium onions - roughly chopped
3 cloves of garlic - roughly chopped
A small piece of ginger - peeled and roughly chopped to give 1 tbsp
Butter, (or use ghee)
1 tbsp tomato puree
2 green peppers - deseeded and chopped into chunks
Vegetable oil
1 lemon
A few sliced fresh green chillies - optional

preparation time: 10 minutes plus 1 hour cooking time

heat rating: 3/5

contents: WHOLE SPICES: cinnamon stick, long chillies.
GROUND SPICES: toasted ground coriander, turmeric, chilli powder, toasted ground cumin, cinnamon, paprika.
GARAM MASALA BLEND: garam masala, fenugreek leaves, coriander leaves

good with: real mango chutney, pilau rice, tarka dahl, raita/chutney/salad, bombay potatoes,

equipment needed:

serves: 4