Balti Gosht

Ingredients

Scaled for your household (4 portions) · original serves 4

• Boneless lamb680 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Brown onion4
• Garlic cloves6 clove
• Ginger2 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Roma tomatoes4
• Coconut oil5 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Water1½ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Long green chilli4
• Coriander bunch3 US tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • 3 US tbsp Coriander leaves — US customary volume preserved. No food-density conversion to grams is assumed.
  • Extra coriander leaves, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Bay leaves3 leaf
• Green cardamom pods5
• Cumin seeds1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Black mustard seeds1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Turmeric1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Deggi mirch1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Chilli powder1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Garam masala1½ US tsp
  Original recipe breakdown · used in multiple steps

  • 1 US tsp Garam masala — US customary volume preserved. No food-density conversion to grams is assumed.
  • 0.5 US tsp Garam masala to finish — US customary volume preserved. No food-density conversion to grams is assumed.
• Ground coriander½ US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Dried fenugreek leaves1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Tamarind paste1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Naan (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Heat oil in a sauté pan. Briefly fry bay, cardamom, cumin and mustard seeds. Add onions for about 3 minutes, then garlic and ginger until lightly browned.

2. 2

   Brown lamb. Add turmeric, deggi mirch, chilli powder, garam masala, ground coriander and salt. Cook briefly; add tomatoes and tamarind and soften.

3. 3

   Add water, bring to a boil and cover. Cook low-medium for 30 minutes, then low for 45 minutes until tender. Reduce sauce as needed.

4. 4

   Add fenugreek leaves for 5 minutes. Finish with the final garam masala, coriander and green chillies; serve with optional naan.