This recipe calls for Balti Spice Paste
Our authentic blend of aromatic spices including coriander and cumin for a beautifully balanced Balti dish.
Achaari Lamb Curry
A curry filled to the brim with aromatic flavour. The succulent and juicy lamb tastes amazing paired with our Balti Spice Paste. A perfect family dinner dish.
Ingredients
Serves 2 people
- 50ml oil
- 1/2 tsp. kalonji seeds
- 1/2 tsp. fenugreek seeds
- 1 tsp. ajwain seeds
- 1 tsp. fennel seeds
- 1/2 tsp. black mustard seeds
- 1 large onion, diced
- 2 1/2 tbsp. yogurt
- 1 tbsp. Tomato paste
- 1 tin (200g) chopped tomatoes
- 1/2 tsp. dried crushed chillies
- 1 tsp. kasoori methi
- 1 tbsp. ginger, chopped
- 1 tbsp. garlic, chopped
- 2 tbsp. cream
- A handful of fresh chopped coriander
- 3 tbsp. Patak's Balti Spice Paste
- 75ml water for paste
- 500g diced lamb
- 250ml water for cooking the lamb
- Salt, to taste
Method
- Heat oil in a heavy pan and crackle the kalonji, fenugreek seeds, ajwain seeds, fennel seeds, and black mustard seeds.
- As soon as the seeds start to crackle, add diced onions and cook on medium heat until golden brown and soft.
- Add ginger, garlic, Patak's Balti Spice Paste and 100ml water. Cook on medium heat until all the water evaporates.
- Add tomato paste, crushed dried chillies and kasoori methi. Cook on medium heat for 4-5 minutes.
- Remove the pan from the heat and let it cool for 2-3 minutes. Whisk in the yoghurt, mix well and bring it back to the heat.
- Add the lamb and sear on high heat. Add water and chopped tinned tomatoes, bring to the boil and cook on simmer till the lamb is tender and the sauce is thick and glossy, with no separation.
- Add cream and fresh coriander, mix well and cook on simmer for 2- 3 minutes.
- Season to taste and serve hot with rice or naan bread.
-
Serves 2 people
- 50ml oil
- 1/2 tsp. kalonji seeds
- 1/2 tsp. fenugreek seeds
- 1 tsp. ajwain seeds
- 1 tsp. fennel seeds
- 1/2 tsp. black mustard seeds
- 1 large onion, diced
- 2 1/2 tbsp. yogurt
- 1 tbsp. Tomato paste
- 1 tin (200g) chopped tomatoes
- 1/2 tsp. dried crushed chillies
- 1 tsp. kasoori methi
- 1 tbsp. ginger, chopped
- 1 tbsp. garlic, chopped
- 2 tbsp. cream
- A handful of fresh chopped coriander
- 3 tbsp. Patak's Balti Spice Paste
- 75ml water for paste
- 500g diced lamb
- 250ml water for cooking the lamb
- Salt, to taste
-
- Heat oil in a heavy pan and crackle the kalonji, fenugreek seeds, ajwain seeds, fennel seeds, and black mustard seeds.
- As soon as the seeds start to crackle, add diced onions and cook on medium heat until golden brown and soft.
- Add ginger, garlic, Patak's Balti Spice Paste and 100ml water. Cook on medium heat until all the water evaporates.
- Add tomato paste, crushed dried chillies and kasoori methi. Cook on medium heat for 4-5 minutes.
- Remove the pan from the heat and let it cool for 2-3 minutes. Whisk in the yoghurt, mix well and bring it back to the heat.
- Add the lamb and sear on high heat. Add water and chopped tinned tomatoes, bring to the boil and cook on simmer till the lamb is tender and the sauce is thick and glossy, with no separation.
- Add cream and fresh coriander, mix well and cook on simmer for 2- 3 minutes.
- Season to taste and serve hot with rice or naan bread.
