Lamb Korma Balti

Paul Bloxham's sensationally spiced creamy balti dish combines aromatic Indian spices with coconut milk and yogurt in this easy-to-prepare curry
By Paul Bloxham
Lamb Korma Balti
  • Rating:
  • Serves: 4-6
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

  • 2 tbsp vegetable oil
  • 1.5 kg boned leg of lamb, diced
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 4 cm piece ginger, coarsely grated
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 2 green chillies, deseeded and diced
  • 1 tsp curry leaves
  • 200 ml water
  • 400 ml coconut milk
  • 1 tsp salt
  • 1 lime, juice only
  • 2 tbsp plain yogurt
  • 2 tsp finely chopped coriander

Method

1. Heat the oil in a large deep frying pan and fry the lamb until brown. Add the onion, garlic and ginger, and fry for 3-4 minutes.

2. Stir in the turmeric, cumin, mustard seeds, fenugreek seeds, chillies and curry leaves. Cook until the mustard seeds pop and the spices become aromatic - about 30 seconds. Stir in the water and coconut milk and continue to cook for 30-40 minutes, until the lamb is tender and the sauce has thickened.

3. Season with salt and lime juice to taste. Stir in the yogurt, sprinkle with coriander and serve immediately.

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