Lamb Balti

Serves: 4Lamb Balti
Prep: 15 minutes
Cook: 45 minutes


  • 1 tsp pure vegetable oil
  • 1 large onion (160g), chopped
  • 300g boneless diced lamb leg
  • 160g mushrooms
  • 3-4 cloves garlic, chopped
  • 2–3 tsp Balti curry paste
  • ½ chili, finely chopped into rings
  • 1 x 400g tin chopped tomatoes
  • 1 lamb stock cube and 500 ml water
  • 250g basmati rice to serve
  • 1 spring onion, very finely sliced.

Healthy boost ingredients

  • 1 green pepper (160g) chopped
  • 1–2 carrots (160g), chopped
  • 160g sweet potato
  • 80g red lentils.


  1. Add oil to a pan then add the onion and cook 3–4 minutes until softened, then add the diced lamb and cook 2–3 minutes
  2. Now add the pepper and carrot and cook 3–4 minutes, then add the mushrooms, garlic and sweet potato and cook for 2 minutes
  3. Add the curry paste and stir well to coat everything
  4. Now add the chilli and tomatoes and stock and bring to a gentle boil then simmer for 20 minutes
  5. Now add the lentils, cover and simmer a further 15 minutes until the lamb is tender
  6. Meanwhile, cook the rice according to pack instructions and serve with the lamb, sprinkled with the spring onion.


Like and follow us for more tips every day