Balti cooking originated in the the mountains of northern Pakistan.The word BALTI translates simply as cooking bucket, this is usually a two handled pan similar to a Chinese Wok. Pakistan borders India, China, Afghanistan and Iran, so it's style of cooking has been influenced by it's neighbours over the centuries. The Moguls spent the hot summer months in the cool mountains of Kashmir bringing with them many exotic spices. The meat used in a Balti will probably be Lamb or Goat. Prawns can even be used to good effect. Meat and vegetables are stir fried along with a sauce made from aromatic herbs and spices. The meal is normally eaten straight from this dish using your fingers and a naan bread. To finish the meal try a Kulfi (a type of ice cream).

Why not try this recipe

LAMB and LENTIL MASALA

serves 4

• 2 tablespoons of oil
• 1 teaspoon of cumin seeds
• 2 bay leaves
• 2.5 cm stick of cinnamon
• 1 chopped onion
• 750 g of lean lamb , boned and cut into 2.5cm cubes
• 125g of lentils soaked for 6 hours and drained.
• 1 teaspoon of salt
• 1 fresh green chilli,sliced
• 1.25 litres of water
• 1 clove of garlic crushed
• 1/4 teaspoon of turmeric
• 1 teaspoon of chilli powder
• 1/2 teaspoon of Garam Masala
• 1 tablespoon of chopped fresh coriander

(1)Heat the oil in a Balti dish and add the cumin seeds, bay leaves and the cinnamon. Fry until the seeds pop.
(2) Add the onions to the pan and stir fry until they turn a golden brown.
(3)Add the lamb and stir fry until brown.
(4)Add the lentils , salt ,chilli ,water, garlic,turmeric and chilli powder . Boil and then simmer for 1 hour.
(5) Stir in the Garam Masala and cook for a further 5 minutes. Add the coriander and then serve.