The Balti is both a style of curry and the pot it’s cooked and served in. Invented by Pakistani chefs in Birmingham in the 1970s, it’s a quick-cooked, fresh-tasting curry with a thinner gravy than a masala.
Ingredients:
500g lamb or chicken, cut into bite-sized pieces
3 tbsp vegetable oil
1 large onion, sliced
1 green pepper, sliced
2 tbsp Balti masala paste (or use a mix of 1 tbsp each ginger/garlic paste, 1 tsp cumin, coriander, turmeric, ½ tsp chilli powder)
400g tin of chopped tomatoes
1 fresh tomato, chopped
1 tsp dried methi (fenugreek leaves), crushed
Fresh coriander, chopped
Salt to taste
To serve: A warmed, purchased naan bread
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3-4
Method:
Heat the oil in a traditional balti dish or a wok/karahi over a very high heat.
Add the sliced onion and green pepper and stir-fry for 2-3 minutes until starting to soften but still crisp.
Add the meat and stir-fry for 5-6 minutes until sealed and browned.
Push everything to the side, add the Balti paste to the centre and fry for 30 seconds until aromatic, then mix everything together.
Add the tinned and fresh tomatoes. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the meat is cooked through and the sauce has reduced to a thick consistency.
Stir through the crushed methi and most of the fresh coriander. Season with salt.
Authentic Serve: Immediately bring the sizzling balti dish to the table, garnished with the remaining coriander, with a warmed naan bread on the side to use as an edible utensil.