An easy lamb balti recipe, perfect for the whole family!
Tender chunks of lamb are marinated in spices before being cooked with vegetables on a high heat and served in a fragrant tomato-based sauce.
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A balti or bāltī gosht involves the fast cooking of marinated meat and vegetables, in this case chunks of lamb shoulder and strips of pepper, over a high flame in order to retain the flavours of the spices.
Authentic balti's tend to have less sauce than other curries, but in this easy lamb balti, I've created a slightly more saucy version of this popular dish. I've also toned down the spices with the addition of natural yogurt, making it more palatable for children and people who aren't keen on spicy curries.
Traditionally balti's are eaten from stainless steel balti bowls with naan bread as an accompaniment (garlic or peshwari usually), which are used to scoop up the meat and vegetables from the bowl! I also like to serve this lamb balti with pilau rice, mango chutney and raita too.
Although not entirely authentic, this easy lamb balti is suitable for the whole family, so why not try it at your next family curry night?
👩🍳 Love curry? Try my easy chicken pathia curry next!
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✔️ Why should you try it?
- Quick and easy lamb curry.
- Great for batch cooking.
- The heat level can adapted to suit individual taste.
- Freezer-friendly.
🥘 Ingredients
- Lamb - I used lean lamb shoulder cut into bitesize chunks.
- Lamb Marinade - the lamb chunks are marinated in chilli powder, paprika and lemon juice for at least 15 minutes.
- Peppers - I used an orange and red pepper cut into strips.
- Onion
- Garlic
- Ginger
- Chilli
- Coriander Stalks
- Balti Curry Paste - use a good quality paste or make your own from scratch if you have time.
- Turmeric
- Tinned Tomatoes
- Sugar - to balance the acidity of the tomatoes.
- Chicken Stock
- Yogurt - helps cool the curry down so it's suitable for kids. You can leave this out if you prefer a more authentic balti.
- Coriander Leaves - chopped finely for garnish
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Marinate the chunks of lamb in chilli powder, paprika and lemon juice for at least 15 minutes (or leave overnight in your fridge).
Two: Fry the onion, garlic, ginger, chilli and coriander stalks in a little oil until soft.
Three: Add the turmeric and balti paste and give everything a stir.
Four: Turn the heat up and fry the lamb and peppers until the lamb has changed colour.
Five: Add the tinned tomatoes, sugar, stock, salt and pepper, and simmer for 20 minutes.
Six: Stir in the yogurt for the last 5 minutes of cooking. Garnish with chopped coriander
🍴 Serving suggestions
Traditionally balti is served with naan bread, which is used to scoop up the meat and vegetables from the balti bowl. I also like to serve curries with pilau rice, mango chutney, and raita.
If I'm serving this lamb balti at one of our family curry nights, I'll also make a milder curry to go alongside it. Something like a mango chutney chicken curry or keema matar.
📖 Variations
- Vary the meat by using diced chicken or beef instead of lamb.
- Use different vegetables such as aubergines and courgette, in place of, or as well as the peppers.
- Make it vegetarian by omitting the meat and using vegetables.
- Make it spicier by leaving out the yogurt and adding another red chilli.
- Make the curry milder by leaving out the fresh chilli's and adding more yogurt.
🥡 Storage
The lamb balti can be made up to 2 days ahead and stored in the fridge. The flavours develop over time, so I often make this the day before I'm serving it to maximise the flavour.
Leftovers can be frozen for up to 3 months in a freezer-safe container. Defrost the balti in the fridge for 24 hours prior to reheating in the microwave.
❓ FAQS
Yes, brown the lamb until it changes colour, before adding the chopped tomatoes and stock. Browning the lamb helps to tenderise it.
Yes, lamb balti can be made in your slow cooker. Brown the lamb prior to adding it, but everything else can be popped in the slow cooker basin without pre-cooking. Cook on low for 6 hours. Use a cornflour slurry or thickening granules to thicken the sauce prior to serving if you wish.
😋Related recipes
More curry recipes to try!
- Halloumi Curry
- Chicken Pathia
- Prawn Bhuna
- Mild Chicken Curry
- Vegan Chickpea and Spinach Curry
- Easy Sausage Curry
- Slow Cooker Chicken Korma
Recipe
Easy Lamb Balti
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We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 800 g Lamb cut into chunks (I used shoulder)
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- 1 tablespoon Lemon Juice
- 2 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 1 Garlic Clove peeled and finely chopped
- 3 cm Fresh Ginger peeled and grated
- 1 Red Chilli chopped
- 1 Small bunch of coriander stalks chopped (reserve the leaves for garnish)
- 2 tablespoon Balti Curry Paste
- 1 teaspoon Turmeric
- 2 Peppers sliced and deseeded
- 400 g Tin of Chopped Tomatoes
- 250 ml Chicken Stock
- 1 teaspoon Sugar
- 100 g Plain Yogurt
- Chopped Coriander Leaves to garnish
Instructions
- Marinate the chunks of lamb in chilli powder, paprika and lemon juice for at least 15 minutes (or leave overnight in your fridge).
- Fry the onion, garlic, ginger, chilli and coriander stalks in the olive oil until soft. This should take 3-4 minutes.
- Add the turmeric and balti paste and stir to combine.
- Turn the heat up and fry the lamb and peppers until the lamb has changed colour.
- Add the tinned tomatoes, sugar, stock, salt and pepper, and simmer for 20 minutes.
- Stir in the yogurt for the last 5 minutes of cooking. Garnish with chopped coriander.
Notes
- Vary the meat by using diced chicken or beef instead of lamb.
- Use different vegetables such as aubergines and courgette, in place of, or as well as, the peppers.
- Make it vegetarian by omitting the meat and using different types of vegetables.
- Make it spicier by leaving out the yogurt and adding another red chilli.
- Make the curry milder by leaving out the fresh chilli's and adding more yogurt.
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Chelsea
This recipe looks so delicious! I am going to make up a pot the next time lamb is on sale at the store. We can never turn down a good curry in our house! Thanks for sharing this recipe. 🙂
Anjali
I love all of the spices you added to this recipe!! It made it so rich and flavorful!! 🙂
Cyndy
This recipe was packed with flavor and my whole family loved it. It was much easier to make than expected so thanks for the great instructions!
ali randall
I have never had balti but this looks delicious and full of flavor. I think this is ideal comfort food. Trying this recipe soon. YUM!
Cate
Wow this looks like the most comforting meal ever! Love the lamb in it making this soon!