![Lamb Balti](/on/demandware.static/-/Sites-LCAU-Library/default/dw69409666/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000791_ENG.png)
Main ingredients
- Meat
Ingredients
Method
Ingredients
- 2 tablespoons ghee or clarified butter and 1 tablespoon vegetable oil
- 2 medium white onions - sliced
- 3 cloves garlic - minced
- 40g of root ginger - peeled and finely diced
- 500g lean lamb leg steaks cut into strips
- Spices - 1 teaspoon turmeric, 1 tablespoon ground coriander, 1 tablespoon cumin, ½ teaspoon chilli powder, 2 teaspoons garam masala, ½ teaspoon black pepper ½ teaspoon salt
- 1 tablespoon tamarind paste
- 3 tablespoons tomato puree
- 1 teaspoon jaggery/palm sugar
- 3 tablespoons desiccated coconut
- 200ml water
- 1 red pepper - seeds removed and sliced
- 85g extra fine green beans - trimmed and halved
- 2 tomatoes - quartered
- Handful of fresh coriander and mint
- Readymade Indian flat breads, warmed to serve
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Method
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1Heat the combined ghee and oil in the Balti Dish over a medium heat.
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2Add the onions and fry for 6 -8 minutes until soft and lightly caramelised. Add the garlic and ginger and stir fry for 1 minute.
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3Push the onion mixture to the sides of the Balti Dish, stir fry the meat a little at a time combining each batch of the seared meat with the onion mixture as you go.
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4Add the spices and salt, stir fry for 1-2 minutes.
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5Stir in the tamarind paste, tomato puree, sugar and coconut.
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6Add the water, green beans, peppers and tomatoes and bring to a simmer. Cook for 8-10 minutes or until the vegetables are tender, stirring the mixture occasionally.
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7Roughly tear or chop the coriander and mint leaves, stir in half and sprinkle over the remaining.
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8Adjust the seasoning to taste. Serve with warmed Indian breads.
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9Cook's notes:
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10For a milder version reduce the chilli powder to ¼ teaspoon. Tamarind pastes can vary.
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11Jaggery or palm sugar is an unrefined sugar commonly used in Asian cuisine; if not available light brown sugar can be used to substitute.