Balti Lamb with Potatoes

recipe

Balti Lamb with Potatoes

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You don't have to travel all the way Birmingham for a first-class balti,and you don't have to buy a balti pan if you already have a wok or a heavy frying pan.

Ingredients

450g boned leg of lamb, cut into 5cm/2in cubes
3 tsp freshly grated ginger, or minced ginger from a jar
3 tsp crushed garlic, or minced garlic from a jar
125g whole milk natural yogurt
1 onion, roughly chopped
3 tbsp sunflower or soya oil
4 green cardamom pods
2 sticks of cinnamon (5cm)
4 whole cloves
2 crumbled bay leaves
125g chopped tinned tomatoes with their juice
1 tsp paprika
1 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
1 tsp chilli powder
275g potatoes, peeled and cut into 5cm cubes
2 tbsp chopped fresh coriander
6 chopped fresh mint leaves or ½
tsp dried mint
1 tsp salt or to taste
naan bread or plain boiled basmati rice and dhal to serve

Serves: 4 Preparation: 30 Cook Time: 150 Total Time: 180min

Directions

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Put the lamb, ginger, tsp garlic and the yogurt into a heavy pan and mix well. Put over a medium-low heat and bring to a simmer. When it begins to bubble, reduce the heat, cover and simmer for - minutes. Remove from the heat and transfer the meat into a bowl with a slotted spoon. Strain the stock into a measuring jug: make it up to l/l oz by adding water if you don't have enough. You can refrigerate both meat and stock for up to two days.
Puree the onion in a blender or processor: adding tbsps of water will make it easier to blend.
Heat the oil over a medium-low heat in a karahi, wok or other suitable pan. Peel back the top of each cardamom pod slightly to release flavour and fry gently with the cinnamon, cloves and bay leaves for - seconds.
Add the onion pur&#e and the remaining ginger and garlic. Increase the heat to medium and fry, stirring frequently, until the onion juices have evaporated (minutes).
Add the tomatoes, stir and fry for a further minutes, then add all the spices. Stir and cook for minutes, add ml warm water and cook for a further minute or two.
Add the potatoes, salt and l warm water. Let it all simmer gently, uncovered, for - minutes
Add the cooked meat and stock and simmer for - minutes, stirring frequently so that the thickened sauce does not stick to the bottom of the pan.
Stir in the coriander and mint, simmer for minute, remove from the heat and serve with naan or plain boiled basmati rice and dhal.