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Balti Night
There are two schools of thought about the name ‘balti’; one is that it originates from Baltistan in Northern Pakistan, the other that it is a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s now a ubiquitous curry house dish, with the greatest concentration of balti restaurants in the ‘Balti Triangle’ - an area around Moseley and Sparkbrook in Birmingham. 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 served here with cauliflower 90, jeera (cumin) rice, a refreshing onion salad and green coriander raita.
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35 mins
1 hr 30 mins
3/5
In stock
£8.67
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There are two schools of thought about the name ‘balti’; one is that it originates from Baltistan in Northern Pakistan, the other that it is a British translation of the Urdu word for ‘bucket’ which refers to the dish the curry is cooked and served in. Whichever is true, it’s now a ubiquitous curry house dish, with the greatest concentration of balti restaurants in the ‘Balti Triangle’ - an area around Moseley and Sparkbrook in Birmingham. 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 served here with cauliflower 90, jeera (cumin) rice, a refreshing onion salad and green coriander raita. 
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Recipe
35 mins
1 hr 30 mins
3/5
4
High Effort
Lamb
Taste Profile
Hot
Tangy
Origin
Indian
UK
Salad Spices: Kashmiri chilli, chilli, cumin
Raita Herbs: mint, coriander leaf, green chilli
Garam Masala: cumin, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Whole Spices: cinnamon, Kashmiri chilli, black cardamon
Butter Blend: green chilli, white pepper, coriander leaf
Cauliflower Spices: Kashmiri chilli, chilli, cumin, ginger, garlic, fenugreek leaf, white pepper, paprika, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg
Cumin Seeds: cumin
Ground Spices: turmeric, chilli, Kashmiri chilli, cumin, cinnamon, coriander, paprika
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
Raita Herbs: mint, coriander leaf, green chilli
Garam Masala: cumin, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Whole Spices: cinnamon, Kashmiri chilli, black cardamon
Butter Blend: green chilli, white pepper, coriander leaf
Cauliflower Spices: Kashmiri chilli, chilli, cumin, ginger, garlic, fenugreek leaf, white pepper, paprika, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg
Cumin Seeds: cumin
Ground Spices: turmeric, chilli, Kashmiri chilli, cumin, cinnamon, coriander, paprika
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
- 500g diced lamb or use diced chicken
- 1 small cauliflower
- 2 red onions
- 3 cloves of garlic
- Fresh ginger
- 10g bunch of coriander
- 2 tomatoes
- 1 lemon
- 450g natural yogurt (full fat is best)
- 50g butter
- 1 tbsp tomato puree
- 300g basmati or standard long grain rice
- 100g plain flour
- 50g cornflour
- Poppadoms for 4 to serve (optional)
- Oil for frying (sunflower or vegetable oil is best)
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