Meatball balti with coriander breads and raita
By: Silvana Franco From: Gary Rhodes' Local Food Heroes
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Meatball balti with coriander breads and raita
- Prep time:
- 30 mins
- Cook time:
- 45 mins
- Serves:
- 6
The balti originated in Birmingham and it’s basically a saucy curry served with bread - Silvana Franco’s version also comes with a cooling raita on the side
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Ingredients
- 3 cloves Garlic, quartered
- 2 red Chillies, roughly chopped
- 1 thick slice white bread, about 50g
- 1 tsp Cumin seeds
- 4 tbsp Mint, leaves only
- 750g lean minced Lamb
- 1 Egg, lightly beaten
- 1-2 tbsp vegetable oil
- 2 large Onions, thinly sliced
- 4 fresh Tomatoes, roughly chopped
- 500ml hot lamb stock
- 3 tbsp curry paste
For the raita
- 200g Greek yogurt
- 1 small Cucumber, peeled and roughly chopped
- 2 tsp chopped Mint
- 1 clove Garlic, crushed
- 1 pinch Sugar
- 1 pinch Salt
- a squeeze Lemons, juice only
To serve
Method
1. Tip the garlic and chillies into a food processor and tear in the bread. Add the cumin seeds and mint and blend until finely chopped.2. Transfer the mixture into a bowl and stir in the minced lamb, beaten egg and plenty of salt and pepper, to taste. With damp hands, shape the mixture into walnut-sized balls.
3. Heat the vegetable oil in a large non-stick frying pan and fry the meatballs in batches over a high heat for 3-4 minutes, or until nicely browned. Once all the meatballs are cooked, remove them from the pan and set aside.
4. Add the onions to the pan and cook for 5-8 minutes until softened and golden-brown. Add the tomatoes and cook for a further couple of minutes until they turn a little pulpy.
5. Return the meatballs to the pan with the lamb stock and curry paste. Bring to the boil and simmer gently for 30 minutes.
6. For the raita: stir together the yogurt, cucumber, mint and garlic in a mixing bowl; then mix in the sugar, salt and lemon juice. Cover the raita and transfer to the fridge to chill.
7. When you are ready to serve, preheat a griddle pan over a medium heat. Brush each of the chapattis with a little melted butter, sprinkle over the some of the ground coriander and cook on the hot, preheated griddle pan for 1 minute until specked with brown.
8. Serve the curry with the raita, chapattis and lemon wedges
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Latest Comment
I just made this for dinner and it was really delicious! Not hard to make at all, the meatballs with the sauce have great flavour. I served it with raita and pilau cashew nut rice, which was also delicious.