Cooking Method for Lamb Chilli Balti (Serves 4)
Ingredients:
- 800g Diced Lean Lamb cubes
- 2 Small white onions finely chopped
- 2 Teaspoons Ginger Puree
- 2 Teaspoons Garlic Puree
- 200g Butter Ghee
- 2 Teaspoons Turmeric Powder
- 4 Teaspoons Mild Curry Powder
- 1 Teaspoon Chilli Powder
- 3 Teaspoons Garam Masala Powder
- 1 Teaspoon whole Mustard Seeds
- 3 Fresh green chillies
- 4 Tablespoons Tomato Puree
- 200ml Pureed Onion
- Roughly chopped fresh coriander leaves to garnish
Cooking Method:
- To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain, and puree with a hand blender or in a food processor.
- Pour the oil into a large saucepan, bring it up to a high heat. Add the whole mustard seeds and cook until they sizzle and crackle, then add the chopped onions and reduce the heat to low.
- You can optionally add 1 or 2 Whole Star Anise to help bring out the sweetness of the onions and impart a subtle aniseed flavour, but remove them once the onions are cooked. Cook the onions gently until they turn golden brown.
- Make a paste of the ginger puree, garlic puree, curry powder, turmeric powder, chilli powder with a little water. Add to the saucepan and stir in well, frying for a couple of minutes.
- Now add your 800g Diced Lean Lamb cubes, stir in well, and add freshly sliced green chillies.
- Mix the Tomato Puree and Onion Puree together with water and pour into the saucepan. Turn up the heat until the sauce begins to simmer and leave to simmer for 20 minutes. Stir occasionally.
- Finally, sprinkle in the Garam Masala and stir in well for the final 2 minutes of cooking. Garnish with roughly chopped fresh coriander leaves and serve.
