Aromatic Low-Fat Lamb or Beef Balti Curry
This delightful low-fat Balti curry infuses tender lamb or beef with aromatic spices, creating a rich and flavorful meal. Inspired by the traditional Balti style from Birmingham, England, this curry is perfect for those seeking a healthy yet indulgent dish. Adapted to be cooked in a slow-cooker or on the stove, this recipe offers a succulent taste of fusion curry cuisine.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
olive oil flavored cooking spray
as needed (for frying)
lamb
800 g (trimmed of all fat and cubed)
brown onion
1 (finely chopped)
garlic cloves
2 (crushed)
balti curry paste
1/2 cup
vegetable stock
1 cup (or chicken stock)
crushed tomatoes
1 can (400 g) (canned)
baby spinach
100 g
coriander leaves
as needed (to serve)
Instructions
1
In a large, deep non-stick pan, heat over medium heat and lightly coat with olive oil flavored cooking spray.
2
Add one-third of the lamb cubes and cook for 3-5 minutes or until browned, stirring occasionally. Transfer the browned meat to a plate and repeat with the remaining lamb in two batches. Refresh the oil spray as necessary between batches.
3
Once all the lamb is browned and set aside, add the finely chopped onion to the same pan. Sauté for about 2 minutes or until the onion becomes soft and translucent.
4
Stir in the crushed garlic cloves and Balti curry paste, cooking for another 3 minutes while stirring continuously to release the spices' aroma.
5
Gradually pour in the vegetable or chicken stock, then add the crushed tomatoes. Stir well to combine all ingredients.
6
Return the browned lamb and any collected juices back to the pan, mixing thoroughly. Bring the mixture to a boil.
7
Lower the heat to medium-low, cover the pan, and allow it to simmer gently for around 1 hour, stirring occasionally to prevent sticking.
8
Remove the cover and continue to simmer, uncovered, for an additional 30 minutes. Stir occasionally until the lamb is tender and the sauce has thickened slightly.
9
After cooking, remove the pan from the heat and gently fold in the baby spinach. Cover the pan again and let it stand for about 1 minute or until the spinach wilts beautifully.
10
To serve, spoon the lamb or beef curry over a bed of steamed rice in bowls. Garnish with fresh coriander leaves and enjoy the aromatic flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Aromatic Low-Fat Lamb or Beef Balti Curry?
It is a flavorful meal that infuses tender lamb or beef with aromatic spices, inspired by the traditional Balti style originating in Birmingham, England.
Is this Balti curry recipe low in fat?
Yes, this recipe is specifically designed to be a low-fat version of the classic dish, utilizing lean meat and cooking spray.
Can I use beef instead of lamb for this recipe?
Yes, the recipe is versatile and works perfectly with either cubed lamb or cubed beef.
What is the origin of the Balti style curry?
The Balti style of curry is a fusion cuisine that originated in Birmingham, England.
Can this recipe be cooked in a slow-cooker?
Yes, this recipe is adapted to be cooked either on the stove or in a slow-cooker.
How much meat is required for this dish?
You will need 800 grams of lamb or beef, trimmed of all fat and cubed.
What type of cooking spray is recommended?
The recipe recommends using an olive oil flavored cooking spray for frying.
Why should I brown the meat in three separate batches?
Browning in batches ensures the meat sears properly and develops flavor rather than steaming in the pan.
How long does it take to brown the lamb cubes?
Each batch of lamb cubes should be cooked for approximately 3-5 minutes or until browned.
What kind of onion is used in this Balti curry?
The recipe calls for one brown onion, finely chopped.
How many garlic cloves are needed?
You will need 2 crushed garlic cloves for this recipe.
How much Balti curry paste should I use?
The recipe requires 1/2 cup of Balti curry paste.
What types of stock can I use for the liquid base?
You can use either 1 cup of vegetable stock or chicken stock.
What size of crushed tomatoes is necessary?
You should use one 400g can of crushed tomatoes.
How long should the curry simmer while covered?
The curry should simmer gently for approximately 1 hour while covered.
How long should the curry simmer uncovered?
After the initial hour, simmer it uncovered for an additional 30 minutes to thicken the sauce.
When is the baby spinach added to the dish?
The baby spinach is folded in at the very end, after the pan is removed from the heat.
How do you wilt the spinach correctly?
After folding in the spinach, cover the pan and let it stand for 1 minute until it wilts.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the recommended serving suggestion?
It is best served spooned over steamed rice in bowls.
What garnish is recommended for this curry?
The dish should be garnished with fresh coriander leaves.
Is this Balti curry recipe gluten-free?
Yes, based on the ingredients and tags, this recipe is considered gluten-free.
Is this a spicy dish?
Yes, this recipe is tagged as spicy, though the heat will depend on the brand of Balti paste used.
How many ingredients are in this recipe?
There are 9 primary ingredients used in this recipe.
How much baby spinach is required?
The recipe calls for 100 grams of baby spinach.
Why do I need to stir the curry during simmering?
Occasional stirring is necessary to prevent the meat and sauce from sticking to the bottom of the pan.
What makes this dish 'aromatic'?
The combination of garlic, balti curry paste, and fresh coriander provides its signature aromatic profile.
Is this dish high in protein?
Yes, the use of 800g of lamb or beef makes this a high-protein meal.
Can I use fresh tomatoes instead of canned?
While the recipe calls for canned crushed tomatoes for convenience and texture, fresh tomatoes could be used as a substitute if prepared similarly.
What is the texture of the meat after cooking?
By simmering for 90 minutes, the lamb or beef becomes tender and succulent.