Balti Curry Lamb

Use cheaper cuts of lamb in this fragrant Balti lamb curry.

The ingredient of Balti Curry Lamb

• 2 tablespoons vegetable oil
• 800g lamb trimmed cubed see note
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 2 cup balti curry glue gum
• 1 cup massel beef growth
• 400g can crushed tomatoes
• 100g baby spinach
• basmati rice to service
• coriander leaves to encouragement

The Instruction of balti curry lamb

• heat 1 tablespoon oil in a saucepan more than medium heat build up one third of the lamb cook for 3 to 5 minutes or until browned transfer to a plate repeat similar to enduring surviving lamb in 2 batches adding more oil if required
• heat permanent oil in saucepan mount up onion and garlic cook stirring for 2 minutes or until onion is soft grow curry paste cook stirring for 3 minutes gradually move around in heap and tomatoes return lamb and any juices to saucepan bring to the boil reduce heat to medium low cover and simmer stirring occasionally for 1 hour
• cut off surgically remove lid simmer uncovered stirring occasionally for 30 minutes or until lamb tender and sauce edited and thickened slightly separate from heat move around in spinach cover and stand for 1 minute or until spinach is just wilted
• spoon rice into bowls spoon more than lamb curry sprinkle subsequently coriander and serve

Nutritions of Balti Curry Lamb

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