1 x teaspoon dried Fenugreek. Simmer for 20 minutes, stirring occasionally, Have a taste of the sauce and season with salt if required. Bring the pan to a boil and then reduce the heat to low. Add the lamb to the pan and stir for a couple of minutes until no raw meat is visible. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally. Leave to cook for a further 2 minutes, Garnish with coriander and serve with Naan. Balti is traditionally a 'dry' curry so leave to boil down some more if the sauce is too thin, Add the Garam Masala and mix in well. Save my name, email, and website in this browser for the next time I comment. Cover and leave to marinate in the fridge for at least 2 hours, but preferably overnight. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Add tomato paste, tomato, capsicum and chilies. Cook for 5 minutes to brown the meat. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a … With cardamom, turmeric, tamarind & chilli, “Liz’s Dad loved to cook, and she fondly remembers the lamb balti he used to make for her as a child. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 kg lamb shoulder , bone out, 100 ml natural yoghurt, 1 tablespoon ground coriander, 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1 teaspoon medium chilli powder, 1 teaspoon ground turmeric, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, ½ teaspoon medium chilli powder, ½ teaspoon ground turmeric, 1 teaspoon garam masala, 4 green cardamom pods, 2 fresh bay leaves, 2 cm piece of ginger, 1 large clove of garlic, 3 onions, 1 x 400 g tin of quality plum tomatoes, 1 teaspoon dried methi leaves, ½ teaspoon tamarind paste, ½ teaspoon runny honey.