Balti Lamb Curry

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Packed with mushrooms and tomatoes, this traditional Indian lamb curry makes a simple yet satisfying mid-week meal.

The ingredient of Balti Lamb Curry

• 1 tablespoon vegetable oil
• 200g button mushrooms sliced
• 6 green onions thinly sliced
• 1 4 cup balti curry paste
• 650g lamb loin fillets trimmed cut into 3cm pieces
• 1 1 2 cups massel chicken style liquid stock
• 250g cherry tomatoes halved
• 1 tablespoon cornflour
• sour cream to serve
• steamed basmati rice to serve
• toasted naan bread to serve

The Instruction of balti lamb curry

• heat oil in a large saucepan over medium high heat add mushrooms and three quarters of the onions cook stirring occasionally for 4 to 5 minutes or until mushrooms are tender add curry paste and cook stirring for 1 minute or until aromatic
• add lamb stir until well coated in curry mixture cook stirring occasionally for 3 minutes or until lamb is browned add stock bring to a gentle boil reduce heat to medium simmer uncovered for 5 minutes stir in tomatoes
• combine cornflour and 1 tablespoon cold water stir into curry and bring to the boil reduce heat to medium low cook for a further 2 to 3 minutes or until curry thickens
• spoon curry into a bowl top with sour cream and sprinkle with remaining onions serve with rice and warm naan bread

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