|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|
|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!