Spiced Lamb Curry

I don’t cheat when cooking. If something’s worth making, it’s worth making yourself. And to me, that usually includes curry paste, which tastes infinitely better than one from a jar.

However, I’ve been working late recently and the last thing you want to be doing at 8.30 pm is bringing out the pestle and mortar. I still couldn’t bring myself to buy a ready meal – but I did buy some balti curry paste, which I used in this spiced lamb curry. It was delicious, tasted home made and was a perfect quick weeknight meal.

This may not be the prettiest, nor the most authentic curry but it was just what I needed on a cold Thursday night.  I didn’t have green beans, or spring onions in my fridge so I left them out, but I’ve left them in the recipe below as I think it would make the curry much more tasty and give it more texture.

Recipe from Delicious Magazine

1 tbsp sunflower oil
500g lamb neck fillet, trimmed and cut into bite-sized pieces
1 medium onion, sliced
1 green chilli, deseeded and chopped
2 garlic cloves, sliced
3cm piece fresh ginger, finely grated
½ x 283g jar balti paste
400ml can coconut milk
200g trimmed green beans, halved
6 spring onions, cut into 4cm lengths, plus 2 sliced, to garnish
250ml lamb stock, hot
½ tbsp fish sauce
Good squeeze of lime juice, to taste


1. Heat the oil in a deep frying pan over a medium-high heat, add the lamb and onion and cook for 8-10 minutes until the onions have caramelised.
2. Stir in the chilli, garlic and ginger and cook for 1 minute. Add the balti paste and cook for a further minute.
3. Stir in the coconut milk, beans, spring onions and stock, and simmer for 20 minutes until the lamb is tender. Season with fish sauce and lime juice, garnish with spring onions and serve with basmati rice.