Lamb Balti with Spicy Mushrooms

Lamb Balti with Spicy Mushrooms


For the balti

  • 675g closed-cup mushrooms, sliced
  • 1 tbsp oil
  • 350g neck fillet of lamb, cut into small cubes
  • 1 green pepper, de-seeded and cut into strips
  • 1 red chilli pepper, de-seeded and thinly sliced
  • 2 tbsp tomato purée

For the marinade

  • 6 tbsp natural yoghurt
  • 2 tsp ground coriander 
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 2 garlic cloves, finely chopped
  • 1 tbsp lemon juice                                   


  1. Mix marinade ingredients together in a bowl.
  2. Stir in lamb. Cover and leave to marinate for at least 4 hours.
  3. Heat oil in a deep, round-bottomed frying pan, (karahi) or wok. Add lamb, leaving excess marinade in bowl. Cook lamb for 7 minutes, stirring frequently.
  4. Stir in peppers, cook for 1 minute, then stir in the mushrooms and tomato purée. Cook for a further 4 minutes, stirring frequently. 
  5. Serve immediately whilst still hot. 

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