Balti
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Prep Time
25 mins
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Cook Time
1 hr 29 mins
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Total Time
1 hr 54 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Indian
Balti
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Balti (or balti gosht) is a popular dish in Indian restaurants in Britain. It is named after the vessel in which it is cooked and served.
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Ingredients
- 1½ lb lamb leg or shoulder or other piece for stew, boneless
- 4 onion white
- 6 cloves garlic , pressed
- 2 teaspoons ginger finely grated fresh
- 4 Roma tomatoes chopped, ripe
- 5 tablespoons coconut oil (or vegetable oil)
- 1½ cups water lukewarm
- 4 green chili halved lengthwise
- 3 tablespoons cilantro coarsely chopped
- 3 bay leaf
- 5 green cardamom
- 1 tablespoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon deggi mirch , Kashmir sweet red pepper
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- ½ teaspoon coriander powder
- 1 teaspoon kasuri methi dried fenugreek leaves, ground
- 1 teaspoon tamarind paste
- salt
To serve
- ½ teaspoon garam masala , to be added before serving
- cilantro chopped, a few leaves
Equipment
- balti sauce
Instructions
- Heat a balti or sauté pan over medium heat, and add the oil.
- Then, add the bay leaves, cardamom, cumin seeds, black mustard seeds and sauté for a few seconds.
- Add the onions and cook for another 3 minutes or until the onions are soft and translucent.
- Add the garlic and ginger and continue until the onions are lightly browned.
- Then add the pieces of lamb and brown, stirring until the meat is no longer pink.
- Then add the spices, turmeric, deggi mirch (sweet chili powder), garam masala, coriander powder and salt to taste.
- Mix and cook for a few minutes then add the tomatoes and tamarind paste.
- Continue cooking until the tomatoes are tender and reduced.
- Then pour in the water and bring it to a boil.
- Cover the balti or sauté pan and cook over low to medium heat for 30 minutes.
- Then lower the heat and cook over low heat for 45 minutes or until the lamb is tender, stirring occasionally.
- Balti is traditionally a drier curry than the others, so ensure that the sauce is reduced by increasing the heat at the end of cooking.
- As soon as the lamb is tender, add the kasuri methi (dried fenugreek leaves), and continue cooking for 5 minutes.
- Turn off the heat and sprinkle with ½ teaspoon garam masala, chopped cilantro and fresh green chilies.
- Serve, in the balti, with naan bread.
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