Recipes. Indian Dishes



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Indian Dishes

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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.