All-in-one posh lamb balti

All-in-one posh lamb balti

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(18 ratings)

Prep: 35 mins Cook: 4 hrs, 20 mins plus overnight marinating


Serves 5 - 6
Feed a crowd with this gorgeous slow-cooked curry made from tender lamb shanks

Nutrition and extra info

  • shred the meat from the bone and stir into the sauce first

Nutrition: per serving (6)

  • kcal670
  • fat39g
  • saturates15g
  • carbs19g
  • sugars13g
  • fibre4g
  • protein64g
  • salt1.2g
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  • 5-6 lamb shanks
  • 3-4 onions, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g fresh ginger, peeled and roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 garlic cloves
  • 2 x 400g cans chopped tomatoes
  • 6 tbsp balti paste
  • 2 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 4 tsp brown sugar
  • handful pomegranate seeds, to serve



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • handful coriander leaves, to serve
  • yogurt or raita, Indian chutneys or pickles, and rice and naan or chapatis, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

For the curry paste marinade

  • 2 tbsp balti paste (we used Patak's)
  • 2 tbsp sunflower or vegetable oil
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp ground cumin
  • 2 tsp brown mustard seeds
  • 2 tsp ground turmeric
  • 2 tsp kalonji (nigella or onion) seeds
  • 1 tsp ground cinnamon


  1. The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.

  2. Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.

  3. Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.

  4. Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.

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Comments, questions and tips

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ljp1968's picture
15th Apr, 2019
One of the nicest curries I've ever cooked. Only marinated the lamb for about an hour and a half because I wasn't organised enough to do it overnight but I don't see how leaving it for longer could have made it anymore delicious. Definitely a keeper!
The Brady Bunch
13th Aug, 2017
This is one of my favourite go to recipes when having friends and family for dinner. Get ahead the day before and it's well worth the effort. I don't use the pomegranate seeds as my husband doesn't like them. This recipe has never failed me
7th Dec, 2015
Well worth the effort! Really rich and delicious curry, Lamb just fell off the bone. A firm favourite in our household!
18th Aug, 2015
Halved the quantities and didn't bother with the pomegranate seeds as I was making a batch to freeze. I was hopeful the lamb would break up easily enough off each shank and I wasn't disappointed, probably the most tender meat I've had.
4th Jan, 2015
Absolutely delicious !! Husband said was restaurant quality. Will definitely cook again. Served with yellow rice.
12th Nov, 2014
Absolutely fabulous. Very easy to prepare and great for a dinner party. I've had repeated requests for this to be served.
24th Apr, 2014
Had this for Easter Sunday lunch - it was delicious. Very easy to prepare and will be making this again
16th Apr, 2014
Fabulous. A unanimous thumbs up from all the family and definitely good enough to serve up for a dinner party. It looked very pretty with the pomegranite and coriander sprinkled over the top.
6th Apr, 2014
Delicious! This was a huge hit and very easy to make. I will definitely be making this one many more times
20th Jul, 2018
Would a few hours marinating work ok ?
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. If that's all the time you have then that's fine. Longer would be even better.
dennyhen's picture
12th Aug, 2015
Can this be made in a slow cooker?
23rd Jul, 2015
Can you make this the day before and warm through ( I have to feed different people. 2 nights running and it would be helpful to make this all at once!) or, is it best made on the day?
25th May, 2015
This looks delicious - I wonder if you could do this with a leg of lamb and if so what would the cooking time be? Also what starter recipe do you think would work well beforehand?
12th May, 2015
I live in Canada now & can't seem to find the Patak's Balti paste, which used to be my favorite in the UK. Lots of other Patak's, just not that one. Can you recommend a paste that would be the best substitute spice wise?? I've tried the Patak's Tikka Masala paste in other recipes, but it's just not the same. Thanks!
25th Jan, 2015
Hi, I would like to cook this for 3 friends, but only require 3 lamb shanks. Should I half the ingredients or leave with same measurements?
goodfoodteam's picture
26th Jan, 2015
Hi Suzyqsuzanne, thanks for your question. We haven't tested this with smaller quantities so cannot guarantee perfect results we can't see why it wouldn't work if you just halved all of the other ingredients. Let us know how you get on. 
21st Aug, 2015
That's what I did and it worked perfectly.
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