Lamb is used all over Asia for its sweet meat, it can be fatty though so trim any excess fat off the lamb shoulder.  Lamb balti is best marinated for a day, the spice mix will soak into the meat, when cooking the aromas and flavours will fill the kitchen making your sense sing with delight

Lamb Balti like our other balti seasonings can be used with lamb and other meats and veg, it is a flavour base that works across the board, adding mushrooms helps to create more sauce as well as flavour and texture

Balti dishes are simple to make, fry an onion, add the spice mix, your choice of meat and veg and some tomatoes, season with salt and all done as quick as that

Serve traditionally with flat breads, but rice and all the wonderful Indian trimmings are always good, need a quick meal in the week done! Want to create good clean curries with the extras at the weekend, done! Baltis are that simple

To Make a Balti for 1 person meal (ratio up for more), you will need

Oil or Ghee Butter

Finely chop 1 medium Onion

Either fresh tomatoes chopped or tinned chopped tomatoes

Can use yogurt instead of tomatoes or both

Lamb Shoulder chopped into small chunks, sprinkle with 1 teaspoon of lamb balti and refrigerate for 24hrs, always best to marinate but if no time then not a problem, cook the lamb then add the seasoning into the pan

Flat Breads to serve

Coriander to sprinkle in - see our dried coriander leaf here

Instructions, Fry the onion on a low heat to prevent burning, fry until translucent and soft

Turn the heat up and add the lamb, stir until the meat is browned

(if not marinated) Add 1-2 teaspoon of Lamb Balti Seasoning, you can add more if you prefer a stronger spice flavour later, season with your salt choice

if marinated add 0.5 - 1 teaspoon of lamb balti seasoning

Stir the ingredients and add the chopped tomatoes and or yogurt, reduce the heat to medium/low and stir together until the tomatoes start to break down

Adding more tomatoes will add more sauce, mushrooms are great for adding sauce to a balti

Simmer the contents for 5-10 mins making sure the lamb is cooked through fully

When you take off the heat using our dried coriander leaf pinch and sprinkle into the sauce, stir through and serve 

Enjoy!

Ingredients : MUSTARD SEEDS, Cayenne, Coriander, Cumin, Fennel, Fenugreek, Garam Masala, Garlic, Ginger, Turmeric

Packed in a Unit that handles Sesame Seeds, Mustard and Celery