Margarita's International Recipes


Balti Lamb with Peas and Potatoes

Mike liked this recipe quite a bit, he appreciated the kick (it's a bit spicy) and the different colors and textures. I wasn't really sold by it, though I did like the freshness that the mint provided. I don't think I'll make it again myself, but it's a perfectly good recipe for Indian food afficionados.

I followed the original recipe very closely, but I used regular cardamon pods instead of green, and increased all ingredients by half - I don't think 1/2 lb of lamb is enough to feed four people. I also used Indian yoghurt, but if you can't find it, you can use Greek. And finally, I didn't bother peeling the tomato.

Balti Lamb with Peas and Potatoes


  • 12 oz boneless lamb
  • 3/4 cup Indian yoghurt, plain
  • 1 cinnamon stick
  • 3 cardamon pods
  • 2 garlic cloves, crushed
  • 1 1/2 tsp. fresh ginger, grated
  • 1 1/2 tsp. red chilli powder
  • 1 1/2 tsp. garam masala
  • 1 1/2 tsp. salt
  • 3 Tbsp. fresh mint, chopped
  • 1 Tbsp. oil
  • 2 large yellow onions, chopped
  • 1 1/2 cups water
  • 1 large potato, cubed
  • 1 cup frozen peas
  • 1 large tomato, diced


    Cut the lamb into bite-size strips and place in a large bowl. Add the yoghurt, cinnamon stick, cardamon pods, garlic, ginger, chilli powder, garam masala, salt and 1 1/2 Tbsp. of chopped mint. Mix well, making sure all the lamb is coated, and marinate in the refrigerator for at least 2 hours.

    Heat the oil in a wok and add the onions, brown. Add the lamb and marinade and stir fry for 3 minutes. Add the water, bring to a boil, and then simmer until the lamb is done, about 15 minutes.

    Meanwhile, cook the potato in boiling water until soft, but not mushy.

    When the lamb is done, add the potato and frozen peas to the lamb and mix gently. Add the tomato and 1 1/2 Tbsp. of chopped mint and mix. Cook for 5 more minutes and then serve.

    Adapted from Mridula Baljekar et al.Best Ever Indian Cookbook

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