Coriander Lamb Balti with Spekko Brown Basmati Rice

Coriander Lamb Balti with Spekko Brown Basmati Rice

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Serves 4

This is one of my favourite dishes. The speed in which a balti is prepared depends on the preparation. The sauce can be stored in the refrigerator for 2 days or in the freezer for a week. The combination of pounded and ground spice work really well together. The coriander balti sauce and the par cooked lamb can be made in advance. Did you know that Balti refers both to its area of origin and the dish in which the food is cooked and served to the table. The Balti pan is a round bottomed, wok like, heavy cast iron dish with two handles.


1.2kg leg of lamb or lamb knuckles
5 green cardamom pods
5 cloves
2 cinnamon sticks
2 bay leaves
2 litres water
Salt to taste

62.5ml oil
1 onion, finely chopped
2 tbsp ginger paste
30ml coriander seeds, crushed
2 dried red chillies, crushed
2 tsp red chilli powder
500ml coriander balti sauce
1 tsp garam masala
75ml fresh coriander, chopped

Coriander Balti Sauce

75ml oil
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp coriander seeds, crushed
5 dried red chillies, crushed
6 tomatoes, blanched and skinned
2.5ml tumeric powder
Salt to taste

Here’s how:

To prepare the balti sauce: Place tomatoes in a dish. Pour boiling water over tomatoes. Allow to stand for a few minutes. Plunge tomatoes into ice water. Strain. The skin should be easy to peel off the tomatoes. Liquidize. Heat oil, sauté ginger and garlic paste. Add crushed coriander and red chllies. Saute for a few seconds, add tomatoes, salt and tumeric. Simmer until the oil separates from the cooked tomatoes.

To par cook the lamb: Place lamb pieces, salt, cardamom pods, cloves, bay leaves and cinnamon sticks in a large pot with the water. Bring to boil and simmer until the lamb is tender.

To complete the dish: Heat oil, add onions and sauté until golden brown. Add ginger, crushed coriander and dry red chilli. Add red chilli powder and the lamb cubes. This has to be done with care and speed as the dish will be ruined if the spices burn. Coat the lamb pieces in the masala and stir fry for 1 – 2 minutes. Pour in the coriander balti sauce. ‘Stir fry’ the lamb until the sauce thickens and coats the lamb pieces. Adjust the seasoning, sprinkle over garam masala and fresh coriander. Serve with Spekko Brown Basmati.

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Yudhika recommends Spekko Basmati Aromatic Indian Rice for this dish because

Spekko Basmati Aromatic Indian Rice is the perfect rice for Indian or Middle Eastern dishes. The grain is 99% pure and unlike many competitor products is never mixed with any other look-alike rice grain. Spekko Basmati is pure Basmati- a great way to distinguish a pure Basmati from another is the grain itself- upon cooking, it must always double in length.

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