Lamb Balti (Restaurant Style) from Misty Ricardo's Curry Kitchen

Balti. So what is it ? Strictly speaking, it's a curry invented in Birmingham UK, and cooked in a Korai or Wok, and served in the same or similar container. There's much info on Balti on Wikipedia at en.wikipedia.org/wiki/Balti_(.... I prefer to think of a Balti as a verytasty curry, quite heavy on the Garam Masala spices.
Special Balti Paste
This makes a batch (more than the 5 TBSP required for this recipe). All the following ingredients chopped & blended to a paste...
30-40g Onion, 2-3 Red Chillies (Optional. Seeds removed unless you like heat), 2-3 TBSP Fresh Coriander Stalks, 4 Cloves Garlic, 2 cm chunk of Fresh Ginger
1.5 TBSP Tomato Purée (double concentrated) + 4-5 TBSP Water, OR 5-6 TBSP Blended Tinned Plum Tomatoes
1 TBSP Tamarind Paste, or 2 tsp Tamarind Concentrate, or 1.5 TBSP Tamarind Sauce/Juice
2 tsp Mango Chutney
2 tsp Poppy Seeds (Optional)
1 TBSP Onion Paste (Optional)
Please Like, Subscribe, and Share.
MistyRicardo Channel: / mistyricardo
FaceBook Page: / mistyricardoscurrykitchen
Twitter: / mistyricardo
Instagram: / mistyricardo
Please enjoy my other videos...
• How to make Achari Gos... Achari Lamb
• Aloo Gobi by Misty Ric... Aloo Gobi
• How to make Base Gravy... Base Gravy
• Bengali Chicken Curry Bengali Chicken Curry / Staff Curry
• Bunny Chow (South Afri... Bunny Chow (South Indian Meat Curry in bread)
• How to make Chicken 65... Chicken 65
• Chicken Ceylon (Indian... Chicken Ceylon
• Video Chicken Dopiaza
• How to make Chicken Ka... Chicken Karahi
• Chicken Kashmir (India... Chicken Kashmir
• How to make Chicken Ko... Chicken Korma
• Chicken Madras (Indian... Chicken Madras
• How to make Chicken Pa... Chicken Pakoras & Sauce
• Chicken Tikka (Succule... Chicken Tikka (marinade and cook)
• Chicken Tikka Achari (... Chicken Tikka Achari
• Chicken Tikka Biryani ... Chicken Tikka Biryani
• Chicken Tikka Coriande... Chicken Tikka Coriander & Lemon Achari Mirch
• Chicken Tikka Dhansak ... Chicken Tikka Dhansak
• Chicken Jalfrezi (Rest... Chicken Tikka Jalfrezi
• Chicken Tikka Masala (... Chicken Tikka Masala
• Chicken Vindaloo (Rest... Chicken Vindaloo
• Video Dhal
• Garlic Chilli Chicken ... Garlic Chilli Chicken
• Keema Rogan Josh (Rest... Keema Rogan Josh
• King Prawn & Mushroom ... King Prawn & Mushroom Bhuna
• Lamb Balti (Restaurant... Lamb Balti
• Lamb Pasanda (Indian R... Lamb Pasanda
• Lamb Phaal (Indian Res... Lamb Phaal
• LavaStorm Chicken - Se... LavaStorm Chicken
• Lemon Rice (Indian Res... Lemon Rice
• Cheesy Peas (Matar Pan... Matar Paneer a la Cheddar (Cheesy Peas)
• How to make Mix Powder... Mix Powder
• How to make Onion Bhaj... Onion Bhaji
• How to make Pilau Rice... Pilau Rice
• Prawn Pathia (Indian R... Prawn Pathia
• How to make Pre-Cooked... Pre-Cooked Chicken
• How to Pre-Cook Lamb f... Pre-Cooked Lamb
• Punjabi Chicken 'Staff... Punjabi Chicken 'Staff' Curry
• How to make Saag Aloo ... Saag Aloo
• Saag Paneer (Indian Re... Saag Paneer
• Video Shami Kebab
• Simple Vegetable Curry... Simple Vegetable Curry
• Special Fried Rice (In... Special Fried Rice
Other Resources
/ alskitchen Al's Kitchen Channel
www.bircurries.co.uk Best site on the internet for everything BIR related.

[@heavensabove007]

Oh my word!! Misty Ricardo you are a god!!!! Made a lamb and spinach Balti for the first time following your instructions and I am amazed! It tasted amazing thankyou thankyou thankyou xx

[@chriscoleman6466]

That looks gorgeous..I swear I can smell it from here😋

[@MultiChef888]

A very good video wonderfully looking tasty dish well done mate ty . Ivan

[@richcurtis813]

Thanks so much for taking the time / effort for this! Just written this recipe into my little book! You forgot the tej patta in your list!:)

[@Tempestni02]

Awesome cook and teacher.

[@MrFrobbo]

One of the best recipes going. Being a Balti man I LOVE this, thank you Richard. Tonight I'm cooking this for the socially distanced 'street party' also using my garden pot tandoor. Cheers!

[@MistyRicardo]

Thanks! That means a lot coming from a Balti man.

[@123parkhurst]

some mad bir skills and just a good looking curry!

[@patricksmith9049]

Trust me when I say that I copied Ricardo's recipe to the fault....I copied every thing as he was doing this recipe....... Believe me when I say my buying take away curries is over...... That meal I've just eaten was the best curry u have ever.....ever.....had god bless you misty ...... The filming is raw and perfect ........way to go brother

[@MistyRicardo]

Thanks Patrick. Much appreciated.

[@patricksmith9049]

@@MistyRicardo NO NO I THANK YOU..... Wish you all the best with your book sales..... Thanks again

[@slicker55]

.... Well, two empty korai's just about says it all... you've done it again Misty... 1st class!

[@MistyRicardo]

Youre pumping my ego. Keep it up. 😜

[@kevinwhite4893]

Hi Richard, I've been cooking your curries for some time now and they have turned out fantastic. Your base gravy is the best! I cooked the Balti last evening using the blended paste and your chicken tikka. I have to say the flavour was just so authentic. What a superb dish. Thanks for all your help. I'll be doing the Chicken Samber next week. All the best. Kevin

[@MistyRicardo]

Thanks Kevin that means a lot

[@jeanettem1746]

Thank you for the taste. Yumm. I’ve to make the base gravy then the powder mix for cooking the lamb and I’m sure there’s a balti powder I make then I can make the balti. Phew!! I don’t need to use all the lamb and it’s prepared for another curry. I’m sure I can do it

[@MistyRicardo]

jeanette m You can do it. Just follow what it says in the book. 👍

[@jeanettem1746]

Ive not got the books yet. Wait no 8n Waterstones opening. Which should be soon. I’m a bit confused what the balti paste is. I will look back at video. I’ve got the lamb simmering. Gravy tastes gorgeous. Git the balti paste

[@jeanettem1746]

That was my pic on the secret curry club was it ok? I’ve slept fir hours I’m exhausted after all the work lol

[@MistyRicardo]

it looked fantastic. Well done.

[@Chancer02]

Looks delicious

[@stevewilcox6375]

Made a Balti tonight, using your process and recipe except that I used some carrots and potatoes that needed using up instead of Lamb. It came out Great! Thanks.

[@MistyRicardo]

Pleased that simple veg can work in this curry. 👌🙏

[@thetattooedcurrygeezer1802]

Done this the other night and doing it again today. YOUR Balti paste is amazing 👍🏼👍🏼👍🏼👍🏼👍🏼

[@MistyRicardo]

Thank you 👍

[@thetattooedcurrygeezer1802]

Just had it again. At last I’ve found a curry for me AND the wife 😆. She normally likes the creamy dishes whereas i like Jalfrezi , Pathia , Dopiaza type. But we both have a new found love for Balti especially using that paste recipe.

[@MistyRicardo]

Superior taste when you blend stuff together 👍

[@Curryking32000]

Wonderful video as always. Please keep them coming 😜

[@MistyRicardo]

+Mike Smith Thanks Mike!

[@RaferJeffersonIII]

This recipe is so different to the chicken balti from Shababs. I presume balti is just the cooking technique and it’s basically any medium curry cooked on high with fresh veg? No paprika is surprising

[@2e0ijk]

Always love your video's will certainly try this. Much prefer lamb to chicken in my currys. Keep the video's coming!

[@MistyRicardo]

Thanks, and please report back when have made it.

[@2e0ijk]

+MistyRicardo I will I love making the currys got base gravy in bulk frozen haha Have a look at my KZbin videos I also post regular but not curry that's a weekend thing.

[@brianappletree]

Once again great video

[@MistyRicardo]

Thanks Brian!

[@slicker55]

Hiya Misty... you already know we are two of your biggest fans and we are lining this one up for tonight! At the risk of coming across as a pair of clever buggers, your red and green peppers are an interesting combination... a third red and a third green LOL... cheers mate.. will be thinking of you later

[@MistyRicardo]

Hi again. Green for fresh and red for sweet. 0.3333251111 of each exactly haha. Let me know about balti. Pics to facebook.com/mistyricardoscurrykitchen welcome.

[@slicker55]

I must have been over-thinking the pepper calculation... the Mrs has explained what you mean! Haahahah

[@StoreVids]

Well worth it. Amazing Balti taste just as good as the resturants. Cracking stuff. Although found the peppers a bit too crunchy not soft which I prefer so I guess add some water at end and simmer it down to release more of the pepper flavour. But a minor niggle.

[@MistyRicardo]

Thanks for the feedback. Glad you liked it. Have a look at my Jalfrezi and Karahi videos too.

[@eustacequinlank7418]

I do have some Mango Chutney, but I bought some Tomato Chilli Chutney (both shop bought, sorry. I will make my own once they're gone). I think I'm going to try that too for the paste, think that might work? Though indeed, love Balti although I am in trains distance of Birmingham have never eaten one there. I gave away my karahi that I'd been seasoning for a year to a friend as she was supposed to get it last Christmas until I realised it needed work (that stubborn machine oil stinks). Went to make a Balti the other day and it wasn't there... bought a new one yesterday and it's on track. I also picked up several vintage Le Crueset pans from a charity shop for literally a few quid (£9), I was lugging around about 40ibs of cast iron. I don't think they realised what they had. One grill pan, two small omelette pans a medium ceramic saucepan and a larger skillet all Volcanic Orange. Cleaned up very nicely, great condition. (Sorry, I just felt a bit smug about my luck there, had to share it) Don't walk past these places when you see them, you never know. Thanks for the recipes.

[@MrFrobbo]

Cracking dish Misty it's a regular of mine, thank you. I'm sure my local place used to add seeds of a distinct flavour but when the chef went so did they and I still cant workout what that flavour was. I though ajwan but alas no. Could be black mustard seeds or the poppy seeds I've never added but not sure, any thoughts mate? Thanks for all your amazing tutorials and love for this awesome hobby. BTW the garden DIY plant pot tandoor is coming on nicely, cant wait for fresh naans!

[@tunepatrol]

I had a similar story and eventually found out that it was green cardomon seeds.

[@WilliamLFS]

Thanks for this one! Can you do a video for Dhansak?

[@MistyRicardo]

+William Arslett Hi, I've already done a Dhansak video kzbin.info/www/bejne/lWLLn6ikp72Slc0

[@rogerpople7821]

How come you don’t burn off oil at the end to give that balti smoky flavour??

[@MistyRicardo]

Heat not quite enough in that video. Check out my Balti Chicken (Shababs) video.

[@simonturner4168]

I've just bought your kindle book just for this recipe, and cant wait to try it! (Indian Restaurant Curry at Home Volume 1) how much meat do add to your recipes?

[@MistyRicardo]

Fantastic, thanks. I put in 170-200g per recipe portion. I'm quite generous.

[@simonturner4168]

@@MistyRicardo Many thanks for the fast reply, I hadn't realised each recipe is 1 person/portion then. I'll be cooking a few recipes over the next few days.

[@MistyRicardo]

It's what I call a recipe portion which is about the same amount you get from a takeaway. If you're interested in scaling up, there's a whole chapter in my second book Indian Restaurant Curry at Home Volume 2. Both books available from www.mistyricardo.com and at Amazon.

[@simonturner4168]

@@MistyRicardo Great up-selling! .....I'm off to amazon again then!

[@ashcurt66]

Hi Richard I really want to buy your book but wanted to know if I buy the curry compendium book does it contain all recipes from volume 1 and volume 2. Thanks in advance. Ashley

[@fhh5630]

Oh ok thank you will try it tonight, and what is mix powder thanks

[@MistyRicardo]

Here's the mix powder video... kzbin.info/www/bejne/hJy0m2dvZ7WEq5Y

[@MistyRicardo]

Hi Faraz. Hope it works well for you.

[@shagg3d]

Hi Misty just going to attempt this from your book and was wondering the upscale to 2-3 people in regards to the special Bali sauce I can't find anything in book. Would you add just a few more tbsp or do you need to increase some of the balti sauce ingredients

[@MistyRicardo]

I’d be cautious how you upscale some of the ingredients in this and any curry. Some things don’t scale uniformly up in a straight line. I’ve got a big chapter in Volume 2 about upscaling. With regards to the balti paste it should be ok to scale up simply.

[@TheAsa1972]

Be ok with some left over cooked beef do you reckon ,just add the beef a bit later

[@MistyRicardo]

Yes. Perfect.

[@TheAsa1972]

@@MistyRicardo thanks for the answer il make it tonight ,Have a Good New year

[@fhh5630]

Hi I would like to make this.. But what is base gravy how do you make that thanks 😊

[@MistyRicardo]

Hi Faraz. Did you see the annotation/note for the BG recipe? My base gravy video is here...kzbin.info/www/bejne/mpLQk5aojNOBaJY

[@Johnny3voltz]

Hi Richard, just a quick question!! Do I need to cook the Balti paste before putting it in with the lamb 🐑?? Or did you just blend everything on the balti paste list raw???

[@MistyRicardo]

Hi. Just blend everything raw.

[@Johnny3voltz]

@@MistyRicardo thanks for the prompt reply 👍

[@adamw6014]

I know it wouldn't be like making my own, but would I use Pataks Balti Paste instead of homemade with this recipe?

[@MistyRicardo]

Completely different pastes. You could try the pataks but use 1 level tbsp max. Might be ok.

[@adamw6014]

Will endeavour to make my own then, just wondered if the shortcut would be worth it. Thanks, looks delicious.

[@lindsay105]

hi misty. does the balti paste freeze?

[@MistyRicardo]

I've never tried freezing it. Probably not a great idea, but please let me know if you try freezing it, and what the outcome is.

[@johnbrown8713]

Richard It’s doesn’t say in the book or video as when to add poppy seeds

[@MistyRicardo]

They're listed in the balti paste ingredients, so put them in it when preparing. 👍

[@bluenose1875]

How do you make the paste ?

[@MistyRicardo]

+bluenose1875 Hi. Simply chop up the vegetables and use a blender (I prefer a stick blender). The ingredients are on the view, and in the video description. Hope this helps.

[@monk1100]

What is it with metal spoons

[@MistyRicardo]

mmm ... What about them ?

[@myriambourra1940]

Base gravy ???

[@MistyRicardo]

Hi Sarah. Take a look at my video on how to make base gravy... kzbin.info/www/bejne/Z3bclWaBm6qXeJY

[@susanrobinson4255]

Crikey thats a bit too much prepping for now lol. Later

[@MistyRicardo]

Yes it’s quite involved but worth it in the end.

[@WinrichNaujoks]

For me it was the end as soon as the mushroom appeared.

[@MistyRicardo]

+Willi Hansen not a fan of mushrooms?

[@WinrichNaujoks]

Not in curries, no. In all the years of eating BIR curries, I've never had or even just seen one with mushrooms.

[@MistyRicardo]

+Willi Hansen interesting.

[@monk1100]

all the metal scraping sounds awful. why not use wooden spoons. still does the same job and no metal scrapings in the food. only saying.

[@MistyRicardo]

For that very reason I started using a wooden spoon about a year ago.

[@paulclay4293]

I think there is something on your computer that allows you to turn the sound down