Slow cooked lamb balti recipe

Slow cooked lamb balti recipe

This rich, tomatoey curry recipe is one of my absolute favourites – and its SO easy. The fab shredded lamb shanks I used make it a slightly different texture which I LOVE. Save it and recreate it!

Ingredients (3-4 people):
The marinade:
1 tsp ground coriander
1 tsp ground ginger
1 tsp chilli powder
1 tsp ground cumin
1 tsp turmeric
1 tbsp oil
3 lamb shanks

The rest of the curry:
1.5 tsp turmeric
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp chilli powder
1.5 tsp garam masala
4 cardamom pods
2 bay leaves
3 cm piece of fresh ginger, finely chopped
2 large cloves of garlic, finely chopped
Juice of half a lime
1.5 tsp sugar
3 white onions, finely chopped
1 tin chopped tomatoes

Method:
1. Marinade your lamb in the spices and oil. Set aside. You can do this 3 hours before or the day before and keep it in the fridge. The longer the better but it will still taste good if you only get 1 hour.
2. Toast the coriander and cumin seeds until fragrant then grind down (doesn’t matter if you don’t have a pestle and mortar just use a bowl and something blunt). Add to this the chilli, turmeric, garam masala, bay leaves and cardamom pods. Set aside.
3. In a pan heat 3 tbsp oil, then sear the lamb shanks on each side until browned. Remove from the pan and set aside. Add in the onions and cook for 10 mins until soft, then add the ginger and garlic. Cook for 3 mins. Add the tomatoes and 400ml water and mix. Add the spices and the lamb. Add the rest of the ingredients, and cover and roast in the oven at 150 degrees for 3 hours. Check every now and again and add water if needed.
4. After 3 hours, remove the lamb shanks, and shred the meet off of the bone, add this back into the sauce. If it’s runny and not thick enough then simmer on the hob until it thickens. Serve with rice and naan.