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Healthier Lamb Balti

Preparation: 15 mins

Cooking: 30 mins

Serves 4, costs under £2.00


  • 1 Pack Diced lamb (400g)
  • 1 Tablespoon Lime juice (15ml)
  • 1 Teaspoon Paprika (3g)
  • 1 Teaspoon Chilli Powder (3g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Green Chilli (45g)
  • 1 Onion (150g)
  • 2 Garlic Cloves (6g)
  • Fresh ginger (20g)
  • ½ Teaspoon Ground Turmeric (2g)
  • 1 Teaspoon Ground Cumin (3g)
  • 1 Teaspoon Dried Coriander (1g)
  • 1 Teaspoon Garam Masala (3g)
  • 1 Can Chopped Tomatoes (200g)
  • 1 Red Pepper (160g)
  • 1 Tomato (85g)
  • Baby Spinach (85g)
  • Fresh Coriander (10g)
  • 1 Mug Easy Cook Rice (300g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


1. Place the lamb in a medium bowl. Mix in the lime juice, paprika and chilli powder. Leave to marinade for a minimum of 15 minutes

2. Peel the onion and garlic and chop finely. Peel the ginger and grate. Wash slice and de-seed the green chilli then chop finely. (to de-sedd chilli- wash the chilli and cut it in half lengthwise. Remove the seeds and white bit surrounding them. Finely chop the chilli. Wash hands immediately after.

3. Heat the oil in a large pan and then add the onion, garlic, ginger and green chilli and fry on a high heat for 3-4 minutes. Add the lamb and fry for a further 2-3 minutes.

4. Add the turmeric, cumin, dried coriander and garam masala to the pan, reduce the heat to medium and cook for a further 2 minutes.

5. Deseed and chop the red pepper into chunks. Chop the tomato.

6. Add the chopped tomatoes or passata to the pan along with the red pepper. Once it starts to bubble reduce the heat and simmer for 15-20 minutes until the lamb is  tender.

7. Meanwhile cook the rice as per manufacturer's instructions.

8. Stir the tomato into the curry and simmer for a further 2 -3 minutes, then add the spinach and stir gently until it begins to wilt. 

9. Serve balti with rice and add chopped coriander to the top if desired.

Nutritional Information