Balti Lamb

Serves 4


Ingredients:

1kg lamb, cut into cubes
5 tbsp balti paste
2 tbsp ghee or oil
3 cloves garlic, crushed
1 tbsp garam masala
1 large onion, finely sliced
2 tbsp chopped fresh coriander leaves


Method:

1. Preheat the oven to moderately hot 190°C (375°F).
2. Place the lamb, 1 tablespoon of the paste and 1½ cup (375ml) of boiling water in a large, lidded casserole dish. Cover and cook for 30-40 minutes, or until slightly undercooked. Drain the meat, reserve the stock, and set aside.
3. Heat the ghee or oil in a balti pan or wok and fry the garlic and garam masala for 30 seconds. Add the onion and cook over medium heat until soft and golden brown. Increase the heat, add the remaining balti paste and the lamb. Stir-fry for about 5 minutes, or until the meat is browned.
4. Slowly add 1 cup (250ml) of reserved stock (you may need to make up the quantity with some water), and simmer, stirring, for 10 minutes.
5. Add half the coriander leaves and simmer for 15 minutes, or until the meat is tender and the sauce has thickened slightly. Season to taste with salt and black pepper.
6. Garnish with the remaining coriander leaves and serve.

Nutrition per serve:
Protein 55g;
Fat 25g;
Carbohydrate 2g;
Dietary Fibre 1g;
Cholesterol 190mg;
1855 kj (440 cal)