Cooking instructions

Instructions

1. Prepare the Balti Sauce/Gravy:
   - Heat oil in a medium saucepan, add chopped onions, and cook until translucent.
   - Add garlic, ginger, and cook for another minute.
   - Add chopped tomato, all the spices, and salt, cook for a minute.
   - Add water, cover, and simmer for 30 minutes.
   - Add fresh coriander, blend the mixture until smooth. Set aside.

2. Make the Lamb Balti:
   - Heat oil in a large pan or balti dish over high heat.
   - Cook onion and tomatoes for 2 minutes.
   - Add garlic, ginger paste, and chilies, cook for another minute.
   - Add red and green peppers, cook for 2 minutes.
   - Add pre-cooked lamb, all the spices, and salt, stir well and cook for 2 minutes.
   - Add 4 tablespoons of the balti gravy, tomato puree, and lime juice, cook until everything is hot and the sauce thickens.
   - Garnish with fresh coriander and serve hot with naan or rice

Served with naan or rice, Lamb Balti is a medium-hot curry that offers a perfect balance of heat, tanginess, and savory richness. This recipe by Chef Tommy Miah captures the essence of traditional Balti cooking while adding his distinctive touch to create a flavorful and satisfying meal. this dish features tender lamb pieces cooked with a rich blend of spices, including cumin, coriander, turmeric, and garam masala.