Hot Lamb and Spinach Balti (saag balti) (serves 6)

2 tbsp Vegetable Oil
1 Onion, chopped
1Kg/2lb boneless almb steaks, trimmed and cubed.
2 tbsp dried crushed Chillies
1 tsp ground Nutmeg
1 tbsp Fennel Seeds
1 tsp Black Onion Seeds
0.5Kg/1lb Spinach, chopped
1 quantity of our previously made Balti Sauce.
6 tbsp chopped fresh Coriander
2 tbsp lemon juice

1: Heat oil over a high heat in a balti pan or wok and fry onion for 2-3 minutes. Add lamb and cook for 5 minutes.

2: Add chillies, nutmeg, fennel seeds and black onion seeds and stir fry for 2 minutes. Add the spinach and balti sauce and continue to cook for 10 minutes until the lamb is tender.

3: Just before serving, stir in the cotiander and lemon juice; taste and adjust seasoning.


1: Substitue mushrooms for spinach
2: Substitue capsicums for spinach
3: Drop the spinach
4: Use mutton instead of lamb (needs longer cooking but tastes better)