01.

Ingredients

Meat of your choice, skinless chicken thighs, beef/ casserole steak, lamb, mutton or even seafood
vegetables of your choice, green beans, potatoes or sweet potatoes, cauliflower, carrots etc
oil for cooking
1 onion, finely chopped
2 garlic cloves, crushed
small piece of ginger, finely chopped or grated
2-3 tsp Spice Mountain Balti spice
2 medium tomatoes, diced
300ml vegetable stock or water
2 tbsp plain yoghurt
1 tbsp juice of lemon
handful of fresh coriander, chopped

02.

Method

  • Heat oil in a wok or large pan and lightly cook the vegetables. Set aside. Add some more oil to the pan, on medium heat fry the onion, garlic and ginger for 5-8 minutes until soft and nicely golden.
  • Add the spices and cook for a further 2 minutes. Add the meat and stir well to ensure that the pieces are well coated in the spice paste. Cook for 5 minutes.
  • Add the tomatoes, stock and return the vegetables back to the pan and simmer for 10 minutes. Stir in yoghurt and some freshly chopped coriander and continue to simmer over moderate heat until the meat is cooked through.
  • Add the lemon juice and stir then garnish with a little more coriander leaves before serving.