Wednesday, July 22

Baby Balti Lamb Pies - plus DIY Balti paste

As you know, I really have a problem with recipes specifying something pre-prepared in its' ingredient list which would be the main flavour of the recipe.. This recipe case and point. It's in this months' Recipes+ magazine and states you need balti paste. I won't go on with my rant again - here it is originally!
If you want to use pre-prepared balti paste go for your life! I have all the stuff here to make it so instead of adding expense, I just made mine (see bottom).
Now my kids ate this so there's no reason yours couldn't - just assemble it with more mash than lamb. This would also be a great recipe for a dinner party - as you could make it ahead (day before) and leave in the fridge and heat in the oven for 30mins before serving.
2 tb oil
800gr diced lamb
3 tb balti curry paste
1 brown onion, diced
1 x 420gr tin diced tomatoes
1 x 420gr tin chickpeas, drained
300ml water
6 medium starchy potatoes, 400g diced pumpkin
1/4 cup milk
  • Peel and dice potatoes and pumpkin. Steam until soft - make a stiff mash - set aside.
  • Heat oil in deep frypan, add curry paste and let simmer for 1 minute
  • Add your lamb and cover in curry paste (about 3-4 mins)
  • When lamb is browned, add onion and stir until onions go soft (about 2 mins)
  • Add tomato, water and chickpeas. Simmer for another 20 mins.
  • Preheat oven to 190 degrees celsius.
  • Assemble in ramekin dishes (you could just make one big pie in a casserole dish if you wish) - remember if you are making for kids, say 4-6 pieces of meat etc. You could add peas to the mash if you like too!

  • Put mash on top and smooth over with a knife making sure all the sides are covered (avoids spills in the oven later)

  • Bake for 20 mins - serve.
Balti Curry Paste - from Scratch
Makes 1 cup paste. Store in jar in fridge for up to 6 months.

5 tablespoons Coriander seeds
3 tablespoons powdered Cumin
2 cinnamon sticks
1 dried chilli or 2 fresh chilli (or if you must 1 tsp chilli powder
2 teaspoons Mustard seed
2 teaspoons Fennel seed
3 teaspoons Cardamom seed
1 teaspoon Fenugreek seed
6 Bay leaves
3 tablespoons curry powder
2 tablespoons Ground turmeric
1 tablespoon Ginger powder

Place all above ingredients into a frypan over high heat, stir and toast for approx 1 minute.
Put into mortar and pestle and pound to release all fragrances - approx 3 minutes
Add 2 tablespoons olive oil and 1 teaspoon white vinegar
Pound for futher 3-5 minutes until a paste.

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2 lovely comments:

Anonymous said... [Reply to this amazing comment]

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Liss on July 23, 2009 at 6:48 AM said... [Reply to this amazing comment]

Thanks Aileen!! Welcome :D


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