Balti Lamb Madras with Tomatoes and Coconut
Prep 10 min Total 50 min
Balti dishes originated in Birmingham, where Pakistani immigrants adapted their home cooking to a fast wok technique. The name refers to the round, two-handled balti pan used both for cooking and serving. The Madras style adds more chilli and acidity than the curries of North India.
Here, diced lamb is fried with onion, garlic, chilli, and garam masala. Wine vinegar brings the sharp sourness that defines Madras-style dishes, and the tomatoes cook down to a thick sauce. Coconut flakes are scattered over at the end, taking the edge off the heat with a mild, sweet note.
It is a good weeknight curry once the prep is done — most of the time is unattended simmering. Serve with basmati rice or naan.
Ingredients
Serves 4
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 green chillies, deseeded, sliced
- 2 tsp chilli powder
- 2 tsp garam masala
- 500 g lean lamb, cut into 3½ cm cubes
- 1 tbsp wine vinegar
- 1 tsp salt
- 2 tomatoes, peeled, deseeded, and chopped
- 1 tbsp coconut flakes, to garnish
Directions
Heat the oil in a wok or sauté pan over medium-high heat. Fry the onion, garlic, chillies, and chilli powder for about 2 minutes until the onion is soft and the spices are fragrant.
Add the garam masala, lamb, wine vinegar, salt, and chopped tomatoes. Stir well so the meat is fully coated in the spices.
Cover and simmer over steady heat for 30–40 minutes until the lamb is tender and the sauce has thickened. Stir occasionally, and add a splash of water if anything catches on the bottom.
Arrange on a serving dish, scatter over the coconut flakes, and serve immediately.
Notes
Active time about 10 minutes, cooking time 35–45 minutes.
The chilli quantity gives a noticeable heat without being overwhelming. Adjust to taste, and leave the seeds in one of the chillies if you want more fire.
Both lamb shoulder and leg work well here. Shoulder gives more flavour and handles the long cooking time well; leg is firmer in texture.
The dish can be made the day before – the flavour deepens, and the fat solidifies on top, making it easy to skim off.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
