Love this dish. That’s all I have to say !!

Proper family favourite, amazing how you can take two humble ingredients and take them together another level just by understanding flavour combinations.

The real star or the show…spice mix call panch pooran. I mixture of many seeds put together to enhance any dish. I’ve made my own mixture and number of times but when you can buy this in a local Indian deli it was a must purchase.

Ingredients-

3 tbsp of rapeseed oil, 1 tsp of panch pooran, 2 onions finely diced, 2 tbsp of garlic & ginger paste, 2 green chillies finely diced, 2 tbsp of homemade curry powder, 1 packet of minced lamb, 150ml of passata, a bag of spinach leaves, 1 cup of pre-made base sauce, salt to taste and a pinch of garam masala.

Method –

Heat the oil, when visibly hot add in the panch pooran.

And in the chopped onions and fry off for 6 minutes or so.

Once the onions are nice and translucent add in the garlic & ginger paste along with the chopped chillies cooking again for another minute.

After a minute add in the curry powder….

Giving it a good stir to coat the pan…..

Add the mince breaking it down and giving it a good stir making sure it’s fully coated.

Once the meat has slightly browned after two minutes add in the passata quickly followed by the spinach !

Spinach….

The spinach will naturally wilt down but it’s a pain in the ar@e until it does 😂.

Cook this out, the kitchen will smell great. Add your pre-made base sauce.

Again, cook this down for a couple of minutes.

The sauce will thicken as it cooks down. Season with salt and the garam masala.

I served mine up with a naan bread, that’s it. Due to how filling the balti dish is you don’t need anything else with it.

Thank you for reading my ramblings if you have.