Lamb balti

A hearty curry from the heart of England


Vegetable oil 1 tablespoon
Button mushrooms 7 ounces, sliced
Green onions 6, thinly sliced
Balti paste 1/4 cup
Lamb loin fillets 23 ounces, trimmed, cut into pieces a little over an inch
Chicken style liquid stock 1 1/2 cups
Cherry tomatoes 9 ounces, halved
Cornflour 1 tablespoon
Sour cream To serve
Basmati rice Steamed, to serve
Naan bread Toasted, to serve

15 minutes to prepare, 25 minutes to cook, ready in 40 minutes

Although associated with Indian food, the balti was actually created near Birmingham, a city in the middle of England. To this day, the city has an area called the Balti Triangle. It’s not popular at all in the United States, which is a massive shame.

Step 1: Put the oil in a large saucepan on your stove, with a medium high heat.

Step 2: Get the mushrooms and onions in there, until the mushrooms are tender.

Step 3: Pour in the curry paste, and cook it all until it smells great – it should only take a minute.

Step 4: It’s time for some protein! Add the lamb, mixing it in so that’s it’s well coated or browned.

Step 5: Add the chicken stock, mix it in, and bring it all to a gentle boil. Then, reduce the heat so that it simmers.

Step 6: Leave it simmering for five minutes, uncovered, then add the cherry tomatoes, mixing it in well.

Step 7: Separately, mix the cornflour with a tablespoon of cold water.

Step 8: Get that little mixture into your main curry saucepan.

Step 9: Bring your curry to the boil, then lower the heat to medium low. Cook it for another couple of minutes until it’s nice and thick

There you have it. A staple of English cuisine, right in your home!

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