Minty Lamb (Pudhina Gosht)

Lamb and Mint goes together for the Brits like peanut butter and jelly does for the Americans. It is just what you do with roast lamb. This recipe takes this sentiment into a juicy and delectable Lamb Balti. Truly delicious and simple to make using our Balti paste.

Serves: 4 people
Preparation time: 15 mins`
Cooking Time: 40 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Lamb Madras

Lamb & Lentil Balti (Balti Masoor Kheema)

This recipe features

Ingredients

2 tbsp vegetable oil
450g lamb, diced
150g onions, chopped
200g canned chopped tomatoes
25g yogurt
1 tbsp fresh mint, chopped
3 tbsp Patak's Balti Paste
½ tbsp fresh coriander, chopped
125ml water

Methods

Heat the oil in a pan and fry the diced onions for 4 minutes. Add the diced lamb together with the Patak's Balti Paste and fry for 3 minutes to seal the meat.
Add the chopped tomatoes and yogurt, bring to the boil, cover and simmer for 30 minutes (add a little water if necessary if the sauce appears too thick).
Check the lamb is cooked through before stirring in the chopped fresh coriander and mint.
Serve with rice and naan breads