Lamb Balti – Exquisite Curry in One Pot

• 5–6 lamb shanks↗
• 3–4 onions

  halved and thinly sliced

• fresh ginger↗100 г g

  peeled and coarsely chopped

• garlic cloves↗6
• 2 cans (400 g each) of crushed tomatoes↗
• balti paste↗6 ст. л. tbsp
• garam masala↗2 ст. л. tbsp
• brown sugar↗4 ч. л. tsp
• handful of pomegranate seeds

  seeds, for garnish

• handful of coriander

  leaves, for garnish

• yogurt↗

  or raita, Indian chutneys or marinades, also served with rice and naan or chapati

• balti paste↗2 ст. л. tbsp

  (used Patak's)

• vegetable oil2 ст. л. tbsp
• lemon juice
• ground cumin↗2 ч. л. tsp
• коричневі гірчичні насіння2 ч. л.
• мелена куркума2 ч. л.
• насіння калонджі (негеллі або цибульне)↗2 ч. л.
• мелена кориця↗1 ч. л.

Step-by-step instructions

1. 1

   A day before cooking, mix the marinade ingredients, rub the lamb shanks with the mixture, place them in a baking dish, cover and refrigerate overnight.

2. 2

   Preheat the oven to 220 °C (convection/gas 7). Roast the lamb for 20 minutes until browned, then lower the temperature to 160 °C (convection/gas 3), tightly cover the dish with two layers of foil, sealing the sides well, and cook for another 3 hours.

3. 3

   Remove the foil, raise the temperature to 180 °C (convection/gas 4). Sprinkle the sliced onions over the juices in the dish, return to the oven uncovered for another 30 minutes. While it bakes, blend in a blender or food processor the ginger, garlic, one can of crushed tomatoes, balti paste, garam masala, brown sugar and lemon juice into a smooth mixture.

4. 4

   When the onions are browned, remove the dish, add tomato paste to the juices, pour in the prepared tomato‑special mixture and the second can of crushed tomatoes. Return to the oven for another 30 minutes, then take out the cooked lamb, sprinkle with pomegranate seeds and coriander leaves and serve directly in the dish with chilled yogurt (or raita) and fragrant rice and naan.