Balti Lamb Kheema Curry Recipe - Serves 4

Balti Lamb Kheema Curry Recipe

278 calories each serving (476 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium to Hot


1 large potato, peeled and cut into 1cm (1/2 inch) cubes
1 teaspoon (5ml) salt, divided
350g (12 oz) lean minced (ground) lamb
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) chilli powder
4 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 tablespoon (15ml) cooking oil
3 green cardamom pods, lightly crushed
2.5cm (1 inch) cinnamon stick
2 cloves
3 black peppercorns
3 medium onions, peeled and finely chopped
2 medium tomatoes, finely chopped
1 tablespoon (15ml) fresh coriander (cilantro) leaves, finely chopped


Parboil the potato by boiling a saucepan of water, adding the potato with 1/2 teaspoon (2.5ml) of the salt and then boiling for 5 minutes before draining and setting aside the potato
Put the lamb into a medium mixing bowl
Sprinkle in the garam masala, chilli powder and the second 1/2 teaspoon (2.5ml) of the salt and mix well
Add the garlic and ginger, mix well and set aside
Heat the cooking oil in a large heavy-bottomed frying pan or saucepan (you need one with a lid) over a medium heat
Add the green cardamom pods, cinnamon stick, cloves and black peppercorns, mix well and fry for 2 minutes, stirring about every 30 seconds
Add the onions, mix well and saute for 6 minutes, turning often
Add the lamb mixture, mix well and stir-fry for 7 minutes
Add the parboiled potato and the tomatoes, mix well, cover and cook for 8 minutes, stirring a couple of times (make sure that the potato is fully cooked and cook for longer if it is not)
Serve hot, garnished with the fresh coriander (cilantro)

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Recipe submitted on 15 April 2017

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