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

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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

Wash the red lentils in several changes of water.
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.
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.
Check the seasoning and adjust if necessary.
Serve garnished with the fresh coriander.