Punjabi Balti Mutton

 Punjabi Balti meat (or Balti Gosht) is a popular, aromatic, and semi-dry curry originating from the British Indian restaurant scene, specifically Birmingham, UK, in the mid-1970s. While it takes inspiration from the northern Pakistani/Kashmiri region (Baltistan), it was developed to suit Western palates by offering a fast-cooked, flavorful, and less heavy alternative to traditional curries.

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Important Notes:

 

Spices - Most of the spices used can be bought at supermarket Asian aisle. 

Lamb - Instead of lamb you can use beef, mutton, chicken or pork and create your favourite Balti curry. 

Tomato - Use vine-ripened tomatoes or tinned chopped tomatoes. 

Cooking time can be slightly varied depending on the lamb cut and cookware. It usually takes about 45 minutes to one and half hours to become tender. 

Use a heavy bottom pot which is best for slow cooking recipes.

 

How to serve this dish? You can simply serve with plain basmati rice, pulao rice, naan, garlic naan, chapati, or flatbread. Add Indian-style onion and tomato salad on the side. 

For Vegetarian Balti you can use the following:

Raw Jackfruit (Kathal): Considered one of the best substitutes for mutton.

Soya Chunks/Soya Chaap, Mushrooms, Paneer - while softer, paneer is excellent for absorbing curry flavors and works well if fried before adding to the gravy.

 

 

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 4

Course: Main Course

Cuisine: British Indian, Indian

 

Ingredients:

500 g Boneless lamb 

3-4 Onion Shallot onion or brown onion

4 cloves Garlic Finely grated/paste

1 tbsp Ginger Finely grated/paste

2-3 Ripened tomatoes

2 tbsp Oil Vegetable

1 tbsp Ghee 

Salt and Red Chilli Powder as per taste

2 tbsp Yoghurt or plain full fat yoghurt

3-4 Green chilli cut half lengthways

1 & Half cup Water Warm water, add more water if needed

Handful Coriander roughly chopped

Half tsp Garam masala to add in the finishing

 

Spices:

2-3 Bay leaves

4-5 Green cardamom

1 tsp Cumin seeds

1 tsp Turmeric

1 tsp Garam masala

Half tsp Coriander powder

 

Method:

 

Heat the large heavy-bottom saucepan into medium heat, drizzle vegetable oil and ghee. Once the ghee is melted, add bay leaves, cardamom, cumin seeds and sauté for a few seconds.

 

Add the onions and cook for 2-3 minutes until the onions are soft and translucent. Follow with the grated garlic, ginger and stir well until the onions are slightly brown.

 

Next add the lamb pieces and continue stir until the meat is no longer pink.

Then add the spices, turmeric, garam masala, coriander powder, salt and red chilli powder as per taste.

 

Cook for another 1-2 minutes and add the chopped tomatoes. Continue to cook until the tomatoes are soft and reduced.

 

Next pour the water in and bring it to simmer. Close and lid and cook with low-medium heat for 45 mins to 1 hour until the lamb is soft and tender. Give a good stir occasionally.

Now stir in yoghurt and continue cook for another 4-5 minutes. Turn off the heat and sprinkle garam masala, chopped coriander and fresh green chillies.

Serve hot with tandoori roti, you can also simply serve with plain basmati rice, pulao rice, naan, garlic naan, chapatti, or flatbread. Add Indian-style onion and tomato salad on the side.

Enjoy!