Only six ingredients and one pot is all you need for delicious Balti lamb curry. What could be easier?


  • 1 tablespoon vegetable oil
  • 1 medium brown onion, thinly sliced
  • 2 tablespoons balti curry paste
  • 750g diced lamb
  • 400g can diced tomatoes
  • 400g can chickpeas, drained, rinsed
  • 12 small pappadums


  1. Heat oil in a medium saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring for 1 minute or until fragrant.
  2. Add lamb. Cook, stirring, for 5 minutes or until coated and lightly browned. Stir in tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until lamb is almost tender. Stir in chickpeas. Cook, uncovered, for 30 minutes or until sauce is thickened and lamb tender.
  3. Meanwhile, cook pappadums following packet directions. Serve curry with pappadums.