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lamb balti with naan bread.
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5 from 4 votes

Easy Lamb Balti

An easy lamb balti recipe, perfect for the whole family!
Course Main Course
Cuisine British, Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 727kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Chopping Board
  • Knife
  • Shallow Casserole
  • Wooden Spoon

Ingredients

Metric - US Customary
  • 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.

Video

Notes

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 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.
 
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.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Lamb Balti
Amount per Serving
Calories
727
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
22
g
138
%
Cholesterol
 
151
mg
50
%
Sodium
 
375
mg
16
%
Potassium
 
952
mg
27
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
38
g
76
%
Vitamin A
 
1840
IU
37
%
Vitamin C
 
80
mg
97
%
Calcium
 
124
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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