Printer friendly version
-
Lamb korma balti
- Prep time:
- 40 mins
- Cook time:
- 50 mins
- Serves:
- 4-6
Paul Bloxham's sensationally spiced creamy balti dish combines aromatic Indian spices with coconut milk and yogurt in this easy-to-prepare curry
Similar recipes
Related Videos
Ingredients
- 2 tbsp vegetable oil
- 1.5 kg boned leg of Lamb, diced
- 2 Onions, chopped
- 2 cloves Garlic, chopped
- 4 cm piece Ginger, coarsely grated
- 1 tsp Turmeric
- 1 tsp ground Cumin
- 2 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 2 green chillies, deseeded and diced
- 1 tsp curry leaves
- 200 ml water
- 400ml coconut milk
- 1 tsp Salt
- 1 lime, juice only
- 2 tbsp plain Yogurt
- 2 tsp finely chopped Coriander
Method
1. Heat the oil in a large deep frying pan and fry the lamb until brown. Add the onion, garlic and ginger, and fry for 3-4 minutes.2. Stir in the turmeric, cumin, mustard seeds, fenugreek seeds, chillies and curry leaves. Cook until the mustard seeds pop and the spices become aromatic - about 30 seconds. Stir in the water and coconut milk and continue to cook for 30-40 minutes, until the lamb is tender and the sauce has thickened.
3. Season with salt and lime juice to taste. Stir in the yogurt, sprinkle with coriander and serve immediately.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register