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Balti Lamb Curry
By Andy | May 23, 2009
Balti Lamb Curry
Serves 4
Prep time : 15 minutes
Cooking time : 2 hours, 45 minutes
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Ingredients
2/3 cup balti curry paste.
1 kg lamb, cubed (3cm pieces).
2 tablespoons ghee.
1 large onion, chopped finely.
3 cloves garlic, crushed.
3 teaspoons garam masala.
Coriander leaves and papadaums to serve.
Method
Preheat oven to 130 C.
In a casserole dish, combine 1 tablespoon curry paste and 1 1/2 cups cold water.
Add lamb and stir to coat.
Cover and cook for 2 1/2 hours or until lamb is tender.
Drain the meat over a jug or bowl, so that the juices are retained.
Place a wok over medium heat and add ghee.
Add onion, garlic and garam marsala. Cook for 4 minutes, until onion is opaque and tender.
Add remaining curry paste and cook stirring for a further 2 minutes.
Increase heat to medium-high, and add lamb to wok.
Cook for 3-5 minutes, then reduce heat to low and add 1 1/4 cups of the retained cooking liquid.
Simmer for 5 to 7 minutes or until heated through.
Serving
Top with coriander leaves and serve with papadaums.
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