Lamb Balti - Cooking like a Boss

A fantastic balti recipe. Rivals those you'd get in a curry house. Scales well. You don't need to worry too much about half-tins of tomatoes. Just chuck the whole thing in. Swap tomatoes for vine ripened if you like. Swap garlic/ginger for pastes if you like. Ghee can be swapped for butter. Just be careful not to burn the milk solids. Swap meat for whatever you like.

4 tbsp 0.06 l 60 ml 12 tsp 0.254 cup 0.106 pint vegetable oil	melt medium-high	temper for a few secs	saute	cook until onions slightly brown	lightly brown meat	cook 1-2 mins	reduce slightly	simmer covered 1 hour	simmer 5 mins	stir through
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint ghee
6 bay leaves
10 green cardamom
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint cumin seeds
8 onions	quarter
8 cloves garlic	grated
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint ginger	grated
1000g 1kg 2.2lb 35.3oz lamb	diced
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint turmeric
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint chilli powder
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint garam masala
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint coriander powder
4 tsp 0.02 l 20 ml 1 ¹⁄₃ tbsp 0.085 cup 0.035 pint salt
2 tin chopped tomatoes
700ml 0.7l 46 ²⁄₃tbsp 140tsp 2.96cup 1.23pint water
4 tbsp 0.06 l 60 ml 12 tsp 0.254 cup 0.106 pint yoghurt
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint extra garam masala
6 green chillis	chop
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint coriander	chopped