Lamb Balti

Time to stop making creamy curries.   Not even coconut cream. This is my adaptation of June’s best curry recipe. It can be a saucy or dry curry depending on how long you cook it.  This version is saucier because I make it in the slow cooker.  I do not have the patience or inclination to stand and simmer/stir/reduce for hours. Though if one does, the results are surely worth the effort.   This curry has tasty tender melt-in-your-mouth lamb in a spicy, slightly acid  tomato sauce.   It is really nice as a dry curry with naan or chapati.

  • 3 large onions, chopped finely or pureed
  • lots of garlic, chopped
  • 1 Tablespoon  ginger, grated
  •  1 1/2 tsp. salt
  •  1/2 tsp. red chilli powder
  •  2 tsp. ground coriander
  •  1 tsp. turmeric powder
  •  1 tsp.  ground cumin
  •  1/2 tsp. mustard seeds
  •  4   cloves
  •  1 tsp whole black peppers
  •  1 can crushed tomatoes
  • 1 can water
  • 2  Tablespoons tomato puree
  •  3 green chillies, chopped
  •   chopped fresh garden mint if you have it – I used a splash of mint sauce.
  •  2 tbs. kafir lime leaves
  •  A small bunch coriander leaves
  • 1/2 red capsicum chopped
  • 2 Tablespoons lime juice
  • oil or ghee for frying
The above mix is good for one to one and a half kilos of lean lamb or beef
The general idea is to brown the meat with the onion, throw it all together and cook very slowly until the sauce reduces and the meat is really tender.
My new variation in cooking for one, is to cook the above ingredients in a slow cooker for two days removing the lid on the second day, and letting it reduce to about a litre or so.
Then I divided it into four, froze three.
I browned 250 g of lean diced lamb  and tossed it into the slow cooker with the remaining sauce.  Voila!  a meal for one.
Served with basmati rice.

Balti Lamb

Next time I shall simply reheat it in the slow cooker with prawns instead of lamb, and later maybe with diced fish.


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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
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