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Lamb balti

Recipe by: Nikolaj Juel
Serves: 4


Cut the meat into 4 cm pieces and put it in a bowl with the yoghurt, ginger, garlic and spices.

Add a tsp. of salt and mix well so the marinade is massaged well into the meat. Cover the bowl with film and refrigerate for at least 2 hours, preferably overnight.

Now we make our Balti sauce

Toast all the spices on a dry pan until they start to smoke slightly. Grind the spices in a mortar and set aside.

Pour 2 tbsp. of oil into a saucepan and add the chopped onions. Season with salt and a little pepper. Let them fry over medium heat until they start to colour, 10-15 minutes. Add the ginger and garlic and fry for another 1-2 minutes.

Add the spices and then the peeled tomatoes. Mash the tomatoes with the back of your cooking spoon.

Add 500 ml of water and let the sauce simmer for 30 minutes on low heat. Finally, stir the fenugreek leaves, honey and lemon juice into the sauce and season with salt.

Fry or grill the marinated meat until it gets a good colour. If you fry it on a pan, it should have a deep golden colour on all sides. If you grill it, it should have distinct grill marks.

Put the meat in the pot with the sauce and simmer for an hour and a half or until the meat is tender.

If the sauce gets too dry, just add a little more water.

Serve your Balti with naan bread and/or basmati rice.



Meat and marinade

  • 1 kg of lamb (shoulder is best)
  • 100 ml of Greek yoghurt
  • 1 tbsp. of ground coriander
  • 2 cm ginger, grated
  • 1 tsp. of medium chili powder
  • 1 tsp. of turmeric

Balti sauce

  • 2 tsp. of coriander seeds
  • 1 tsp. of cumin seeds (whole)
  • ½ tsp. of medium chili powder
  • ½ tsp. of turmeric
  • 1 tsp. of garam masala
  • 4 green cardamom seeds
  • 2 bay leaves
  • 2 cm ginger, grated
  • 4 cloves of garlic, grated
  • 3 onions, finely chopped
  • 1 tin of peeled tomatoes
  • 1 tsp. of dried fenugreek leaves
  • The juice of half a lemon
  • 1 tsp. of honey