Basic Lamb Balti
Submitted by burkeb
Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minBalti cooking is all about speed, heat, and bold spice. This lamb version captures that energy in a single karahi.
Pre-cooked lamb gets stir-fried with garlic and onions in sizzling ghee, then balti masala paste hits the pan and coats everything in a warm, aromatic spice blend.
Stock goes in gradually, simmering the meat until it’s fall-apart tender and the sauce has reduced into a thick, clinging gravy.
A final flourish of garam masala and chopped fresh coriander right before serving fills the kitchen with that unmistakable curry-house aroma.
Tear off pieces of warm naan and scoop. That’s the proper way.
Kitchen Tips
- Using pre-cooked lamb speeds this up dramatically. Leftover roast lamb or Sunday joint works brilliantly here.
- Stir-fry the garlic quickly over high heat before adding the onions. You want it fragrant, not burnt. Burnt garlic turns bitter and ruins the whole dish.
- Add the stock gradually and check the meat between additions. The goal is a thick, clingy sauce, not a soup.
- Garam masala goes in near the end, not at the beginning. Late addition keeps its aromatic punch intact instead of cooking it out.
Ingredients
Directions
Heat the ghee in the karahi: stir-fry the garlic very quickly.
Add the onion, reduce the heat, and fry until translucent and starting to brown.
Add the meat and the Balti masala paste.
Turn the heat up and stir-fry for about 5 minutes.
Slowly add the stock, and simmer on low heat for about 10 minutes.
Then check the meat for tenderness: add stock or water if required.
When almost tender enough, add the garam masala and coriander leaves.
Salt to taste: simmer for another 15 minutes.
Serve with naan bread.
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