Lamb Balti
This is one of the earliest recipes I tried at home, relying
on ready made Balti Masala pastes such as Pathak's. It's particularly
good if you mix fresh spinach into the sauce and let it simmer
for at least an hour.
Ingredients
For
two:
2 tbsp
oil
1 bay leaf
1/3 tsp cumin seeds
2 cloves
1 large onion, chopped
2 garlic cloves, finely chopped
2 green chillies, chopped
400 g lamb, sliced into 2 cm cubes
2 tbsp balti masala paste
(or 1 tbsp balti and 1 tbsp bhuna paste)
300 g crushed tomatoes
200 g fresh spinach, cooked
Instructions
1. Heat the oil in a pan. Add the bay leaf, cumin seeds and
cloves.
2.
When the seeds begin to crackle, add the onion. Fry until translucent.
3.
Add the garlic and chillies.
4.
Add the lamb. Fry until the meat is no longer red in the surface.
5.
Add the masala and mix well.
6.
Add the crushed tomatoes. Mix and let the sauce simmer covered
under a lid in mid-heat. Add 1 dl water.
7.
In a kettle boil the spinach for five minutes. Drain from water
and add the spinach into the sauce. Mix well and let simmer
for 50 minutes, stirring occasionally. Add some water if needed.
8. Serve with rice, raita, and a salad
made out of tomatoes, red onions and fresh coriander.