Food, food family food – Lamb Balti

I’ve had a few requests for this one from friends. It never seems to hang around long enough to be photographed so there are no pictures at the minute but i’ll add some next week when i next cook it!

My children really like curry. Is that unusual? My littlest one isn’t a huge fan of meat so will often just dunk a naan in the sauce but because the meat is meltingly soft in this she will give it a whirl. This sauce is quite mild in my opinion but its best to test it out yourself first. Ovens and slow cookers differ quite a bit so the timings are what works for me but you should keep a close eye the first time you try it to avoid it drying out. If you need to loosen it up a bit you can always add a little water.


1/2 jar Pataks Balti spice paste

450-500g diced lamb

1 medium onion, diced

Thumb sized piece of peeled fresh ginger/ 1 tsp lazy ginger

2 fat cloves of garlic

400g tin of chopped tomatoes

handfull of mangetout or sugar snap peas (optional)


Heat a little vegetable or sunflower oil in a large pan and gently fry the onion for around 5-10mins or softened. Add half of the jar of balti paste and stir. Make sure the heat is on low and then grate in the ginger and garlic cloves. Stir around in the pan for around a minute and then add the tomatoes. turn up the heat and give it a good mix.

Transfer the whole lot to a cooking pot and throw in your lamb. If you’re cooking it in a slow cooker then half fill the tomato tin with water and add that then just give it a good stir, pop on the lid, switch it to low and leave it to cook for about 7/8 hours. If you’re cooking it in the oven then fill the tomato can with water and add that to the mix before putting the lid on the pot and popping it in the oven at 140’C fan for at least 3hours ideally 4. Thats it!!

Its ready when the meat is soft and just falls apart.

Just before you’re ready to serve mix in your peas or beans so they’re heated through but still crunchy.

This is a great dish for when you need to feed lots of people at different times because you can just leave it in the oven or slow cooker on the lowest setting until you need it. The longer its cooked the better it gets. If it dries out slightly just stir in a couple of table spoons of water and leave to cook for a few more minutes.

Sometimes we have ours with basmati rice but we also have it in jacket potatoes or just in bowls with naan breads and spoons.






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