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Lamb & Lentil Balti (Balti Masoor Kheema)

Lamb & Lentil Balti (Balti Masoor Kheema)

Lentils add a wonderful texture to any dish. This delicious Balti is chocka block full of vegetables and is a perfect way to use up whatever vegetables you happen to have left in the fridge.

Serves: 2 people
Preparation time: 10 mins
Cooking Time: 40 mins
Difficulty: Moderate

Spiciness

Medium

If you like this recipe try these

Juicy Lamb Curry (Rassedaar Gosht)

Lamb Rogan Josh with Spinach & Mushrooms


This recipe features

Ingredients

  • 100g red lentils (masoor dal) 
  • 1 pint water
  • 250g minced lamb
  • 3 tbsp Patak's Balti Paste
  • 75g onions, sliced
  • 60g fresh tomatoes, diced
  • 60g frozen green peas
  • 1 tbsp fresh coriander, chopped, for garnish
  • salt, to taste

Methods

  1. Wash the red lentils in several changes of water.
  2. In a pan mix the lentils with the minced lamb and water.  Cover and cook over a low heat for approximately 30 mins.  Add water if necessary if it becomes too dry. 
  3. Add the sliced onions, diced tomatoes, green peas and Patak's Balti Paste and continue cooking for a further 10 minutes.  The dish should be slightly wet with some sauce and the lentils should be completely cooked through.
  4. Check the seasoning and adjust if necessary.
  5. Serve garnished with the fresh coriander.

Complement this dish with these products:

Pappadums - Plain & Ready to Eat

Chilli Pickle



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Comments

John - 24 August 2010

Looking forward to trying some of these recipes tasted jalfrezi for the first time in a wonderful Indian Rest. in Galway on Wed. Night Many Thanks,Just signed up to your wonderful site.

Anonymous - 24 August 2010

if you dont like lentils what else could you use

Anonymous - 22 July 2010

The Balti paste is my favourite and the dish sounds delicious but I am not a fan of lamb.Can I just replace it with beef?

Anonymous - 10 March 2010

sounds superb, I really love your site, it is great for newcomers like me to pick up essential tips, thanks for taking the effort to explain so much to beginners... Colin

Anonymous - 19 October 2009

will try this tonight, sounds delicious