Ingredients for Balti Lamb Tikka
- 1 cup plain yogurt
- 2 tablespoons Balti curry paste
- 2 cloves minced garlic
- 1 teaspoon salt
- 1 teaspoon garam masala
- Fresh Coriander Leaves
- 1 tablespoon lemon juice
- 1 lb lamb
- Peanut Oil
- 1 tablespoon tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1 large green bell pepper (capsicum), chopped
- Red Chilies
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How to Make Balti Lamb Tikka
- In a non-reactive bowl, whisk together 1 cup plain yogurt, 2 tablespoons Balti curry paste, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon garam masala, 1 tablespoon ground coriander, and 1 tablespoon lemon juice.
- Add 1 lb lamb, cut into 1-inch cubes, to the bowl. Stir until the lamb is thoroughly coated.
- Let the lamb sit at room temperature for 15 minutes (while preparing other ingredients).
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
- Add the lamb and marinade to the hot wok. Stir-fry constantly until the lamb is browned on all sides (about 5-7 minutes).
- Add 1 tablespoon tomato paste, 1 (14.5 ounce) can diced tomatoes, 1 large green bell pepper (capsicum), chopped, and 1-2 green chilies, finely chopped (adjust to your spice preference).
- Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp and the sauce has thickened slightly.
- Serve hot with naan bread or rice.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
23g
Fat
55g
Carbs
3g
