BALTI LAMB WITH PEAS AND POTATOES

Fresh mint leaves are used in this dish, but if they are unobtainable, use ready-minted frozen peas to bring an added freshness. Serve with plain rice.

Serves :

Preparation Time :

45 minutes

Cooking Time :

1 hour

Preparation Method :

Using a sharp knife, trim any excess fat from the lamb and cut the meat into strips. Place it in a bowl.
Add the yogurt, cinnamon, cardamoms, peppercorns, garlic, ginger, chilli powder, garam masala, salt, and half the mint.
Stir well, cover the bowl, and leave in a cool place to marinate for about 2 hours.
Heat the oil in a karahi, wok, or heavy pan and fry the onions until golden brown.
Stir in the lamb and the marinade and stir-fry for about 3 minutes.
Pour in the water, lower the heat, and cook for about 15 minutes until the meat is cooked right through.
Meanwhile, cook the potato in boiling water until just soft, but not mushy.
Add the peas and potato to the lamb and stir gently to mix.
Finally, add the remaining mint and the tomato and cook for further 5 minutes before serving.

INGREDIENTS

250 gramsboneless lean spring lamb
120 ml natural (plain) low-fat yogurt
1 cinnamon stick
2 green cardamom pods
3 black peppercorns
1 teaspoon crushed garlic
1 teaspoon grated fresh root ginger
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon salt
2 tablespoons roughly chopped fresh mint
1 tablespoon Cooking oil
2 medium onions, sliced
300 ml water
1 large potato, diced
150 grams frozen peas
1 firm tomato, peeled, seeded and diced

6 comments for “Balti Lamb with Peas and Potatoes”

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