1lb lamb cut into strips 1" long
6fl oz natural yogurt
1 tsp ground cumin
1 tsp ground coriander (I use 2 tsps of ground cumin coriander mix)
1 tsp chilli powder
1 crushed garlic clove
1 tsp salt
1 tsp garam masala
2 tbsp chopped coriander (fresh is best)
2 tbsp lemon juice (lime juice is O.K.)
Put all the above in a large bowl, cover and set aside for at least 1 hour, giving the occasional stir. (I leave for about 2 hrs.)
Heat 2 tbsp corn oil in a large (and I mean large) frying pan or use a Cast iron karahi (see note below). Lower heat and add 1 tbsp of tomato puree (take care it spits like mad).
Slam in the lamb mix (take care again) and cook until lamb fully done. This can take some time as the original recipe tells you to only cook the lamb strips and leave all the marinade behind (bit of a waste of chilli). Perhaps you could have a beer or two!!
Don't forget to give it an occasional stir.
Once the lamb is cooked add 1 large green pepper deseeded and sliced and 3/4 (depending on taste) large fresh red chillis. Heat through remove from heat pour into serving dish and sprinkle top with fresh coriander and serve.
Serves 4, best served with and accompanying dish of okra with green mango and
lentils (recipe can be supplied), rice and nans.
Note : I use a proper karahi over a red hot bbq and sit in the garden surrounded by beer/larger cans. It's great.
Ed note - Pete lives in Leicester, where the sun
shines all year
Pete's Lamb Balti 