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Lamb Curry Balti style served with cilantro
Spicy and rich Lamb Balti curry

British-Indian Lamb Balti

Author: Flavelo
Recipes Main Courses
'Balti' isn't an exotic spice but the vessel (two-handled wok) the dish is cooked in—born in Birmingham's working-class neighborhoods in the 70s. It's about speed and high heat (like stir-fry), unlike slow-cooked Indian curries. Fresh, intense, and saucy.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 560 kcal
🌍 Cuisine Indian-British

Ingredients

Equipment Needed

  • Wok or high-sided skillet
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Heat oil until smoking in wok. Add lamb cubes and sear rapidly until brown (3-4 mins). Remove meat.

Tip: High heat seals pores and creates flavor compounds.
2 ✓

In same oil, stir-fry onion chunks (keep them crunchy!), add garlic, ginger, and spice mix. Fry 1 minute.

Tip: Waking up spices is key here too.
3 ✓

Pour in tomatoes, boil, then return meat. Simmer covered on medium for 15-20 mins until meat is tender.

Tip: If dry, add little water. Balti sauce is thick, not soupy.
4 ✓

Remove from heat, wait a minute, then stir in yogurt and fresh cilantro. Serve immediately with Naan.

Tip: Yogurt adds creaminess and cools the heat.

Recipe FAQ

What meat to choose?
Lamb leg or shoulder, but cut smaller than for stew so it cooks fast.
Yogurt curdled.
Stir it in only at the very end and do not boil again!

Ingredients

  • 1.5 lbs Lamb Leg (diced small)
  • 1 can Diced Tomatoes (14.5 oz)
  • 2 tbsp Balti Paste (or Garam Masala, Coriander, Cumin, Turmeric mix)
  • 1/2 cup Plain Yogurt
  • 2 pcs Onions (large dice)
  • 2 tbsp Vegetable Oil
  • 2 cloves Garlic (crushed)
  • 1 pc Fresh Ginger (grated)
  • 1 bunch Fresh Cilantro