Lamb Balti

Ingredients

• 500 g Boneless lamb (( about 18oz ) lamb leg/shoulder/stew meat)
• 3-4 Onion (Shallot onion or brown onion)
• 4 cloves Garlic (Finely grated/paste)
• 1 tbsp Ginger (Finely grated/paste)
• 2-3 Tomatoes (Vine ripened tomatoes)
• 2 tbsp Oil (Vegetable, canola, sunflower or neutral flavoured oil)
• 1 tbsp Ghee (Or unsalted butter)
• 2 tsp Salt (Or salt to taste)
• 1 1/2 cup Water (Warm water, add more water if needed)
• 2 tbsp Yoghurt (Natural yoghurt or plain full fat yoghurt)
• 3-4 Green chilli (Cut half lengthways)
• handful Coriander (Roughly chopped)
• 1/2 tsp Garam masala (To add in the finishing)
• 2-3 Bay leaves
• 4-5 Green cardamom
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• 1 tsp Chilli powder
• 1 tsp Garam masala
• 1/2 tsp Coriander powder

Instructions

1. 1

   Heat the large heavy-bottom saucepan into medium heat, drizzle vegetable oil and ghee. Once the ghee is melted, add bay leaves, cardamom, cumin seeds and saute for a few seconds.

2. 2

   Add the onions and cook for 2-3 minutes until the onions are soft and translucent. Follow with the grated garlic, ginger and stir well until the onions are slightly brown.

3. 3

   Next add the lamb pieces and continue stir until the meat is no longer pink.

4. 4

   Then add the spices, turmeric, chilli powder, garam masala, coriander powder, and salt to taste.

5. 5

   Cook for another 1-2 minutes and add the chopped tomatoes. Continue cook until the tomatoes are soft and reduced.

6. 6

   Next pour the water in and bring it to simmer. Close and lid and cook with low-medium heat for 45 mins to 1 hour until the lamb is soft and tender. Give a good stir occasionally.

7. 7

   Now stir in yoghurt and continue cook for another 4-5 minutes. Turn off the heat and sprinkle ½ tsp of garam masala, chopped coriander and fresh green chillies.