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Jamie Oliver Lamb Balti

Jamie Oliver Lamb Balti
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The Jamie Oliver Lamb Balti is a tomato-based curry made by cooking lamb pieces with onions, garlic, ginger, and a blend of warming spices. The term “Balti” refers to a style of curry traditionally cooked quickly in a thin steel pan, producing concentrated flavour and thick sauce.

Ingredients

Scale

Serves 4

    • 600 g lamb shoulder or leg (cut into cubes)

    • 2 tbsp vegetable oil

    • 1 large onion (finely chopped)

    • 3 cloves garlic (minced)

    • 1 tbsp fresh ginger (grated)

    • 1 tbsp tomato paste

    • 400 g chopped tomatoes

    • 150 ml water or stock

    • 1 tbsp balti curry paste or powder

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • ½ tsp turmeric

    • ½ tsp chilli powder (adjust to taste)

    • Salt to taste

    • Fresh coriander for garnish

    • Juice of ½ lemon

Optional:

    • 1 green chilli (sliced)

    • 1 tsp garam masala

Instructions

Step 1: Brown the Lamb for Depth

Heat oil in a heavy pan over medium-high heat. Add lamb in batches and brown on all sides.

Browning creates flavour through caramelisation. Do not overcrowd the pan, as this causes steaming instead of searing.

Remove lamb and set aside.

Step 2: Build the Aromatic Base

In the same pan, add onion with a pinch of salt. Cook 6–8 minutes until soft and lightly golden.

Add garlic and ginger. Cook 1 minute until fragrant but not browned. This stage builds the flavour foundation.

Step 3: Bloom the Spices

Add cumin, coriander, turmeric, chilli powder, and balti paste. Stir for 30–40 seconds.

Toasting spices in oil releases essential oils and deepens flavour. If mixture looks dry, add a small splash of water to prevent burning.

Step 4: Build the Sauce

Stir in tomato paste and cook 1 minute to remove raw taste.

Add chopped tomatoes and water or stock. Stir well and bring to a gentle simmer.

Step 5: Simmer the Lamb Until Tender

Return browned lamb to the pan. Cover and simmer gently for 40–45 minutes.

Stir occasionally. The sauce should thicken and coat the lamb. If too thick early, add a little water.

Lamb is ready when it is fork-tender and soft.

Step 6: Finish and Balance

Uncover for final 5–10 minutes to reduce the sauce slightly.

Taste and adjust salt. Add garam masala and lemon juice at the end for brightness. Garnish with fresh coriander.

Rest 5 minutes before serving to allow flavours to settle.

Find it online: https://jamieolivereats.uk/lamb-balti/