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Balti

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.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 54 mins
Servings: 4 people
Course: Main Course
Cuisine: Indian

Ingredients

  • 1½ lb boneless lamb , leg or shoulder or other piece for stew
  • 4 White onions
  • 6 cloves garlic , pressed
  • 2 teaspoons finely grated fresh ginger
  • 4 ripe roma tomatoes , chopped
  • 5 tablespoons coconut oil (or vegetable oil)
  • 1½ cups lukewarm water
  • 4 green chillies , halved lengthwise
  • 3 tablespoons coarsely chopped cilantro
  • 3 bay leaves
  • 5 green cardamoms
  • 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 ground kasuri methi , dried fenugreek leaves
  • 1 teaspoon tamarind paste
  • salt
To serve
  • ½ teaspoon garam masala , to be added before serving
  • A few cilantro leaves , chopped
Equipment
  • Balti

Instructions

    Cup of Yum
  1. Heat a balti or sauté pan over medium heat, and add the oil.
  2. Then, add the bay leaves, cardamom, cumin seeds, black mustard seeds and sauté for a few seconds.
  3. Add the onions and cook for another 3 minutes or until the onions are soft and translucent.
  4. Add the garlic and ginger and continue until the onions are lightly browned.
  5. Then add the pieces of lamb and brown, stirring until the meat is no longer pink.
  6. Then add the spices, turmeric, deggi mirch (sweet chili powder), garam masala, coriander powder and salt to taste.
  7. Mix and cook for a few minutes then add the tomatoes and tamarind paste.
  8. Continue cooking until the tomatoes are tender and reduced.
  9. Then pour in the water and bring it to a boil.
  10. Cover the balti or sauté pan and cook over low to medium heat for 30 minutes.
  11. Then lower the heat and cook over low heat for 45 minutes or until the lamb is tender, stirring occasionally.
  12. 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.
  13. As soon as the lamb is tender, add the kasuri methi (dried fenugreek leaves), and continue cooking for 5 minutes.
  14. Turn off the heat and sprinkle with ½ teaspoon garam masala, chopped cilantro and fresh green chilies.
  15. Serve, in the balti, with naan bread.