Description
Lamb is used all over Asia for its sweet meat, it can be fatty though so trim any excess fat off the lamb shoulder. Lamb balti is best marinated for a day, the spice mix will soak into the meat, when cooking the aromas and flavours will fill the kitchen making your sense sing with delight
Lamb Balti like our other balti seasonings wholesale can be used with lamb and other meats and veg, it is a flavour base that works across the board, adding mushrooms helps to create more sauce as well as flavour and texture
Balti dishes are simple to make, fry an onion, add the spice mix, your choice of meat and veg and some tomatoes, season with salt and all done as quick as that
Serve traditionally with flat breads, but rice and all the wonderful Indian trimmings are always good, need a quick meal in the week done! Want to create good clean curries with the extras at the weekend, done! Baltis are that simple
To Make a Balti for 1 person meal (ratio up for more), you will need
Oil or Ghee Butter
Finely chop 1 medium Onion
Either fresh tomatoes chopped or tinned chopped tomatoes
Can use yogurt instead of tomatoes or both
Lamb Shoulder chopped into small chunks, sprinkle with 1 teaspoon of lamb balti and refrigerate for 24hrs, always best to marinate but if no time then not a problem, cook the lamb then add the seasoning into the pan
Flat Breads to serve
Coriander to sprinkle in
Instructions, Fry the onion on a low heat to prevent burning, fry until translucent and soft
Turn the heat up and add the lamb, stir until the meat is browned
(if not marinated) Add 1-2 teaspoon of Lamb Balti Seasoning, you can add more if you prefer a stronger spice flavour later, season with your salt choice
if marinated add 0.5 - 1 teaspoon of lamb balti seasoning
Stir the ingredients and add the chopped tomatoes and or yogurt, reduce the heat to medium/low and stir together until the tomatoes start to break down
Adding more tomatoes will add more sauce, mushrooms are great for adding sauce to a balti
Simmer the contents for 5-10 mins making sure the lamb is cooked through fully
When you take off the heat using our dried coriander leaf pinch and sprinkle into the sauce, stir through and serve
Enjoy!
Ingredients : MUSTARD SEEDS, Cayenne, Coriander, Cumin, Fennel, Fenugreek, Garam Masala, Garlic, Ginger, Turmeric
Packed in a Unit that Handles - MUSTARD - CELERY - SESAME
Nutritional Info Per 100g
Calories 333 Cal
Total Fat 12 Grams
Saturated Fat 15 Mg
Polyunsaturated 16 Mg
Monounsaturated 35 Mg
Trans Fat 1165 Mg
Sodium 1011 Mg
Potassium 1151 Mg
Total Carb 59 Grams
Dietary Fibre 24 Grams
Sugar 8 Grams
Protein 15 Grams
