Recipe by Steph @Stephs_fooddiary on Instagram
A warming, aromatic curry perfect for autumn evenings
There’s nothing quite like a rich, spiced curry on a chilly evening — and this Cosy Lamb Balti is the perfect comfort dish to enjoy as the nights draw in. Made with tender Eversfield Organic diced lamb, this recipe celebrates the deep, savoury flavour of slow-cooked lamb, beautifully balanced with aromatic spices and a touch of sweetness from mango chutney.
That extra spoonful of mango chutney not only adds a gentle sweetness but also creates a glossy, caramelised coating on the meat — transforming this humble homemade curry into something truly special.
Serves 4
Ingredients
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400g Eversfield Organic Diced Lamb
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1 tbsp mango chutney
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1 chicken stock cube
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1 x 400g tin chopped tomatoes
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1 x 400g tin of water (use the empty tomato tin to measure)
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1 red pepper, deseeded and cut into chunks
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1 green pepper, deseeded and cut into chunks
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1 red onion, quartered and peeled apart
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1 white onion, finely chopped
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1 inch fresh ginger, grated
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4 garlic cloves, crushed
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3 tbsp tomato purée
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1 tsp garam masala
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½ tsp chilli flakes (adjust to taste)
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1 tsp cinnamon
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1 tsp ground turmeric
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2 tsp smoked sweet paprika
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2 tsp ground cumin
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2 tsp ground coriander
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½ tsp ground black pepper
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Salt, to taste
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Handful of fresh coriander leaves, roughly chopped
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Fresh chilli slices, to serve
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Good glug of oil for cooking
Method
1. Sauté your aromatics
Heat a generous glug of oil in a large pan over medium heat. Add the finely chopped white onion, ginger, and garlic. Sauté for 3–4 minutes until the onion turns golden and fragrant.
2. Build your spice base
Add the garam masala, ground turmeric, chilli flakes, smoked paprika, ground cumin, ground coriander, cinnamon, and black pepper. Stir well to coat the onions in the spices, releasing their aroma.
3. Brown the lamb
Add the diced lamb to the pan, stirring to coat each piece in the spice mixture. Allow the lamb to brown gently, locking in the flavour.
4. Add the tomato base
Stir in the tomato purée and crumble in the chicken stock cube. Mix until combined, then add the red onion, peppers, chopped tomatoes, and the tin of water.
5. Simmer low and slow
Turn the heat up to bring the mixture to a gentle bubble, then reduce to a low simmer. Let it cook uncovered for around 90 minutes, stirring occasionally until the lamb is tender and the sauce has thickened beautifully.
6. Add the magic touch
Stir in the mango chutney and cook for a final 10 minutes. This will give the curry a rich, glossy finish and subtle sweetness that balances the spices perfectly.
7. Serve and enjoy
Garnish with fresh coriander and sliced chilli for a little extra heat. Serve with fluffy basmati rice, warm naan, or homemade flatbreads to soak up every drop of that aromatic sauce.
🌿 Serving Suggestions
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Pair with a cool cucumber raita or mint yoghurt dip.
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Add a squeeze of lime for a fresh, zesty lift.
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For a more indulgent touch, sprinkle with toasted almonds or serve alongside a buttery garlic naan.
🐑 Why Choose Eversfield Organic Lamb?
Our organic grass-fed lamb comes from animals raised on lush Devon pastures, where they graze naturally and grow at their own pace. This results in beautifully tender meat that’s rich in flavour and high in natural nutrients.
By choosing Eversfield Organic lamb, you’re supporting high-welfare, regenerative British farming, where sustainability and quality go hand in hand.
