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How To Make A 1972 Big Mac

Big Mac by The Curry Guy

I can remember the first time I ever went to McDonalds. It was 1972 and my grandmother took me to the grand opening of the new McDonald’s that had opened near her home. We drove up and Ronald McDonald was outside waving us all in. I couldn’t wait to try the Big Mac that had been so happily shown off on TV and in the papers.

A few days before the opening, McDonald’s took out a huge advertisement in the local paper with a challenge for all who wanted to take it up. There on the page was a huge photograph of the Big Mac with all the lyrics to the Big Mac Song from the telly. The challenge was to sing the song at the counter in less than four seconds. For that, you would receive a free Big Mac and a Big Mac t-shirt. There was no way I was going to miss out on that offer!

So we walked up to the counter and I blurted the words out… “Two whole beef patties, special sauce lettuce, cheese, pickles, onions on a sesame seed bun!” I got my Big Mac and t-shire and I think I must have been one of the happiest kids around.

I remember the famous sandwich being bigger. The beef was meatier the sauce was so good.

So today, in memory of that day so long ago, I decided to make a Big Mac the way I used to love them. God it brought back memories. If you love Big Macs, you’ve simply got to make this one.

Special Sauce Recipe

Mix 3 tablespoons mayonaise, 1 tablespoon catsup, 1 teaspoon finely chopped dill pickle, 1 tablespoon finely chopped onion, 1/2 teaspoon French’s yellow mustard, 1 teaspoon white wine vinegar and salt and pepper to taste. You will have enough for four sandwiches.

hamburger patties

Burger patties

Sauce on buns

Sprinkle with the chopped onions.

Don't forget the lettuce.

Pickles to the left and cheese to the right

Mmmm! Burgers


How To Make A 1972 Big Mac
Recipe Type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 175g top quality minced beef - Ask your butcher for a 60% meat 40% fat blend (Very important)
  • 1 top sesame seed bun and two bottom buns
  • butter
  • 2 tablespoons special sauce (recipe above)
  • 1 dill pickle
  • Shredded lettuce
  • 1 piece of American cheese
  • 2 tablespoons finely chopped onion
  1. Separate the meat into two equal sized balls and then flatten them with a flat spatula.
  2. Butter your buns and then toast them in a hot pan over medium high heat. Remove to make the miracle happen.
  3. Now cook your beef patties for two minutes per side. Season both sides with salt and pepper.
  4. Meanwhile, place the two bottom buns next to each other on a clean surface.
  5. Top each bun with a generous amount of the sauce, followed by about a tablespoon of chopped onion.
  6. Top this with the shredded lettuce.
  7. Now place a few pickle slices on the left hand bun and a slice of American cheese on the other.
  8. Place one beef patty on each side and then place the pickle side on top of the cheese side.
  9. Finally place the sesame seed bun on top.
  10. Enjoy with your favourite ice cold lager.


Goan Mutton Curry


Goan Mutton Curry

This one is going to blow your socks off. There’s so much going on here. So much so, I’m wondering why it took me so long to type and post the recipe. I do love a good Goan mutton curry.

Try to allow time forthe meat to marinate overnight. You’ll be glad you did. The marinade may be simple but when allowed to get to know the meat for a good long time, the flavour is out of this world.

You could also use beef or pork with this one. Pork is superb cooked this way.


Goan Mutton Curry
Recipe Type: Main
Cuisine: Goan
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 800g mutton, goat or lamb - cut into bite sized pieces
  • 1 teaspoon ground turmeric
  • 2 tablespoons garlic and ginger paste
  • Juice of one lime
  • 1 tablespoon flaky sea salt
  • 1 tablespoon vegetable oil
  • 15 curry leaves
  • 2 black cardamom pods
  • 5 cloves
  • 15 black peppercorns
  • 3 dried red chillies
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 2 bay leaves
  • 2 onions – finely chopped
  • 8 cloves of garlic – left in their skins and crushed
  • 1 inch fresh ginger root – crushed
  • 100g dried grated coconut
  • 2 tablespoons white wine vinegar
  1. Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
  2. Allow to marinate for about four hours or overnight.
  3. When ready to cook, heat the oil in a large wok or pan over medium high heat.
  4. When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
  5. Fry for about two minutes, stirring the spices so that they cook evenly and don’t burn.
  6. Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
  7. Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
  8. When cooled, blend with about 250ml of water into a fine paste.
  9. Place the marinated mutton in a large wok with about 1 litre of chicken stock or water and bring to a boil over medium high heat.
  10. Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
  11. Check for seasoning and pour in the vinegar.
  12. Serve with fluffy white rice and/or naans.


The Best Turkey Balti Recipe – Ever

Quick and easy turkey balti

Lately I’ve been experimenting a lot with the books of notes I taken over the years while cooking in curry house kitchens. It’s funny how some of the easiest recipes also happen to be the best. As I’m currently writing an ebook of balti recipes, I want to ensure that you can make these recipes in under 30 minutes and also make sure they taste better than they do at a busy restaurant.

This isn’t difficult. The recipes are the same but when you’re working at home, you can be sure to use those excellent farm shops dotted around the country using only the freshest ingredients around.

This turkey balti was actually taught to me as a chicken balti but as I had some free range turkey on hand I decided to use it instead. The flavour was awesome. In fact, I didn’t even go to the trouble to make the usual pre-cooked turkey and sauce. I just add the turkey pieces to the rest of the ingredients raw. I made this from start to finish in about 20 minutes. It’s a great after work dinner.

To vary the flavour from my other balti dishes, I also used powdered garlic and ginger instead of garlic and ginger paste. This is done in a lot of balti houses. Powders are used not so much as a substitute to fresh garlic and ginger paste but to give a different zing to the dish.

Turkey balti

The Best Turkey Balti Recipe - Ever
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 800g free range turkey breast - cut into bite sized pieces
  • 3 tablespoons ghee or olive oil
  • 2 large onions - finely chopped
  • 1 tablespoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 tomatoes - diced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried fenugreek leaves
  • 1 yellow capsicum - chopped roughly
  • 1 red capsicum - chopped roughly
  • 3 tablespoons fresh coriander
  • Juice of one or two limes. - I used two
  1. Heat the ghee/oil in a balti pan or wok over medium high heat.
  2. When hot, add the chopped onions and fry until lightly browned and translucent.
  3. Now stir in the garlic powder, ginger powder, chilli powder, cumin, coriander powder, turmeric and garam masala.
  4. Stir it all up to coat the onions.
  5. Toss in the chopped tomatoes and tomato paste followed by the turkey pieces and capsicums and stir it all up really well.
  6. Fry for about three minutes and then add just enough water or chicken stock to cover.
  7. Allow to simmer until the turkey is cooked through.
  8. Just before serving, sprinkle in the dried fenugreek leaves and fresh coriander.
  9. Season with salt and pepper to taste and serve with rice or fresh naans.

The balti dish used in this recipe is supplied by Le Creuset. They sent it to me to use in my recipes and I highly recommend it. You can visit their online shop here.

How To Make The Best Steaks In The World

Steaks by the Curry Guy

Okay, this might sound like I’m bragging but I really do make the best steaks in the world. It’s taken me quite some time to come up with the recipe and years of cooking steaks in the wrong way before arriving at this one.

You may be wondering how a recipe for the best steaks in the world fits into a curry blog. Well, I purchase huge porterhouse steaks – at least three inches thick if not four, and then cook them in the way I will show you below. I always ensure there are lots of leftovers which make their way into my beef curries. Believe me, beef madras never tastes so good.

This is a simple recipe which brings out the naturally good flavours of the meat. It’s based on the Beef Steak Florentine served in Italy but chargrilled more like they do in the US.

I’ve obviously cooked this Florentine style in my wood burning oven but you could get away with a kettle barbecue. You’ll need to find a small grill, however to place right down on the coals.

Many people like to cook their steak “dirty” which means placing the meat directly on the coals. I’ve tried this and find it a bit gritty. This is a much better alternative which still achieves the essential charred outer.

It is important to use the best beef you can find. My local butcher – Yarm Butchers – hanged these porterhouse steaks for about 40 days. Amazing!

Porterhouse steaks

Best Steaks in the World

How To Make The Best Steaks In The World
Recipe Type: Main
Cuisine: Worldwide
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 x 4 inch porterhouse steak (for two people) Plus another if you want leftovers for your curries.
  • Salt and cracked black pepper to taste. I use a lot of pepper.
  • 1 teaspoon olive oil
  • 3 sprigs of rosemary
  • Parsley/coriander sauce (optional) - recipe below.
  1. Build a large wood fire in a kettle barbecue or wood burning oven. If using a wood burning oven, heat up to pizza temperature (550f) and then allow to burn until you have a nice large pile of coals and a few pieces of burning wood. If using a kettle barbecue, do the same, gradually separating the fiery hot coals to one side and the burning wood to the other.
  2. Place a small grill right down on the coals.
  3. When ready to cook rub the olive oil over the steaks. The steaks shouldn't be oily, the oil is only their to help the salt and pepper stick.
  4. Throw the rosemary sprigs onto the coals and then place the meat onto the grill.
  5. If you fire is hot enough, the fat in the meat will catch fire. In fact, your steaks will catch fire. No worries, let them burn for about six minutes and then flip over.
  6. Continue to grill until the centre of the meat is 50c for rare or 56c for medium rare. I like mine rare.
  7. Let stand on a warm plate for about 20 minutes and then cut into slices.
  8. Serve with a green salad and a garlicky parley or coriander sauce. (recipe below)

Steak recipe by the curry guy

coriander sauce

To make the parsley sauce, blend 80g chopped flat leaf parsley, 3 cloves garlic, 125ml olive oil, 2 teaspoon oregano, Juice of one to two limes, 1/2 teaspoon chilli flakes and salt and pepper until smooth. For a spicier touch, substitute coriander and add two chopped green chillies to the blend.

The Best Spicy and Creamy Clam Chowder

Spicy Clam Chowder
Growing up in California, I learned to love clam chowder at a very young age. I used to love going to San Francisco and Monterey and trying all the samples outside the restaurants. It was also a nice way of filling up while a student.

I must make San Francisco style clam chowder at least six times a year. It’s so nice in the Winter months by the fire.

For this recipe I decided to give the traditional chowder a bit of a kick. What I got was still very familiar but the bright zap of the fresh chillies really made a nice change.

The turmeric was also quite nice addition. No, I won’t be doing it this way from now on. I still love the West Coast version. But this will definitely be served at one of my upcoming curry feasts.

The Best Spicy and Creamy Clam Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 50g bacon lardons
  • 3 tablespoons butter or olive oil
  • 1 onion – roughly chopped
  • 2 leeks – white parts roughly chopped – Retain green bits for another recipe
  • 2 green chillies – finely chopped
  • 1 carrot – roughly chopped
  • 50 (or so) live or frozen clams in their shell
  • 500ml White wine
  • 500ml double cream
  • 3 potatoes – peeled - Two roughly chopped and one cut into 40mm cubes
  • A pinch of each of the following – oregano, thyme, marjoram, basil, chilli powder, sage, turmeric and white pepper
  1. Heat one teaspoon butter/olive oil in a large pot that has a lid over medium heat.
  2. When hot, add the lardons and cook until crisp. - Remove from the oil and set aside.
  3. Pour in the white wine and bring to a boil.
  4. Add the clams and cover the pot. Cook until the clams open and then remove all the clams to a bowl.
  5. Pour the cooking stock into another bowl and then add the remaining butter/oil to the pot.
  6. Toss in the chopped onion, leeks, chillies and carrot to the oil and fry until lightly browned.
  7. Now add the two roughly chopped potatoes and the clam cooking stock and simmer until the potatoes are falling apart soft.
  8. Using a hand help blender or normal blender, blend for about two minutes until very smooth.
  9. Stir in the rest of the herbs and spices, the cream and the cubed potato and simmer until the potatoes are cooked through.
  10. Meanwhile, remove the clams from their shells and mince the clam meat. Generally speaking, I cut each clam into about four or five pieces.
  11. Add to the chowder and stir in. Simmer for a further five minutes or so.
  12. Season with salt and pepper to taste and serve.
  13. I like to serve mine in individual sour dough rolls.


Tandoori Paneer Chukandari

Tandoori Paneer

Tandoori style paneer with a beetroot glaze

To be honest, I’ve never been a big paneer fan. For that matter I have a lot of bad memories of my parents placing a bowl of tinned beets in front of me growing up. That was one of my biggest nightmares.

I obviously wasn’t trying the right recipes. I learned this Paneer Chukandari recipe from Madhup Sinha, head chef of Annayu at the Radisson Blu Edwardian Heathrow. I loved every bite. So much so I convinced him to give me his recipe. This is simply delicious.

Here in the UK, beetroot is in season from June through December so I will be making this one a few more times before Christmas.

I love how the sweet and slightly earthy flavour of the beetroot sauce complements the heated, soft and rather plain paneer. Paneer is rarely served in India on its own. Instead it is used as part of a more complex recipe which is exactly what you are going to get here.

Tandoori Paneer

This is a must try recipe.

Tandoori Paneer

Paneer Chukandari
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 8
  • 2kg Paneer cut into 3 inch cubes or ½ inch slices
  • 4kg Raw Beetroot
  • 1 teaspoon Ajwain
  • 1 teaspoon black Jeera
  • 5 tablespoons garam masala
  • 2 tablespoons White Pepper
  • 2 tablespoons Garlic powder
  • Salt to taste
  • 1200g Reduction( 600gms fresh Beetroot juice+ 500 ml Balsamic Vinegar )
  • 1 ½ teaspoons methi leaves
  • 1 tablespoon tamarind pulp
  1. Peel the Beetroot and wrap in silver foil.
  2. Sprinkle with sea salt and bake at 180c for about 20 minutes.
  3. Allow to cool and then blend 3kgs of the beetroot into a smooth paste. (retaind the rest for later)
  4. Add the ajwain, white pepper, garlic powder, garam masala and black jeera to the puree and stir in.
  5. Now add the salt and paneer pieces and marinate for four hours or overnight in the fridge.
  6. TO COOK
  7. Preheat the oven to 180c.
  8. Mix in the dried methi leaves and tamarind pulp.
  9. Skewer the paneer and bake until the paneer feels soft.
  10. TO SERVE
  11. Put the remaining 1kg of roasted beetroot through a juicer if you have one. I don’t so I blended it and then past it through a fine sieve a few times.
  12. Add the balsamic vinegar to the beet juice.
  13. Add a pinch of salt and reduce by half over medium heat.
  14. Drizzle on the paneer as soon as it comes out of the oven, sprinkle with some chaat masala (if using) and serve.
Tandoori Paneer

One of my favourite dishes at Annayu. Chukandari

Tanoori Paneer

Photo courtesy of Annayu

I hope you all get a chance to try this one at Annayu. In my opinion Madhup Sinha is one of the best chefs in the UK. Annayu should be on your list of restaurants to visit.

Spicy Chilli, Paprika and Garlic Roast Chicken

Spicy Roast Chicken

Spicy roast chicken. This is one of my favourites.


This is one of those recipes I make over and over again. I love the crispy skin and succulent meat but it’s the chilli zap that makes this dish. If you are a fiery hot spice fan, this is one you’ve got to try.

The first time I made it, I actually made it a bit too spicy. I don’t do such things often but I’ve now got the recipe just the way I like it. It’s super spicy but not so much so that you can’t taste the other complimentary flavours.

If you have any marinade left over, keep it. It’s great used as a dipping sauce or you could mix it with a little Greek yogurt to make a delicious raita.

I roasted my own capsicums (Red bell peppers) and skinned them for this recipe. If you don’t want to go to the trouble, jarred roast peppers work just fine.

After you use the limes for the marinade, be sure to stuff them right up the bird’s butt. The bitter-sweet flavour of the limes steams into the meat. I want to make this all over again!

So go on… Plan to make this at the weekend. You’ll be glad you did and I’d love to hear how you liked it.

Marinated spicy roast chicken

Marinated and ready for the oven.


4.0 from 1 reviews
Spicy Chilli, Paprika and Garlic Roast Chicken
Recipe Type: Main
Cuisine: Indian/Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 2 1.5k free range chicken
  • 6 cloves garlic - roughly chopped
  • 1 teaspoon oregano
  • 4 teaspoons smoked piccante paprika
  • 3 dried red chillies
  • 2 roasted capsicums (Red bell peppers)
  • 30g chopped fresh coriander
  • 125ml extra virgin olive oil
  • Juice of four limes (retain the limes)
  • Salt and pepper to taste
  1. To make the marinade, blend the olive oil, lime juice, roasted capscums, red chillies, paprika, garlic, coriander and oregano in a blender into a smooth paste.
  2. Cover the birds completely - inside and out with the marinade and leave for at least one hour or up to 48 hours. The longer the better.
  3. When ready to cook, pre-heat your oven to 200c (400f). Stuff the retained limes into the cavities of both and tie shut.
  4. Place the chicken in a deep roasting tray and cook for one hour. Times may vary so use a meat thermometer. I usually play it safe and aim for 73c (164f).
  5. I like to mix any remaining (not used) marinade with a little yogurt to serve. Leftovers are awesome in salads, curries or sandwiches.


Spicy Chicken roast in wood burning oven

Chicken cooking in the wood burning oven. Love the smoky flavour.

Spicy Thai Minced Pork Curry

Thai Minced Pork Curry

Thai Minced Pork Curry

Unlike the first three years of writing this blog, I no longer only cook Indian food. In fact I’ve been experimenting with Thai, Mexican, Chinese, German and American food for many years.

Today I’d like to show you one of the easiest and tastiest curries I know. This can literally be made in under 20 minutes.It’s awesome served simply over boiled egg noodles.

I have a really nice Thai red chilli paste recipe for you but I haven’t had the time to type it up yet. Watch this space as I’ll be adding it to the blog soon. To be honest, their are some really good commercial brands around so it you don’t want to go to the hassle of making your own, you should still be able to make this.

I would be interested to hear from you whether or not you would like me to post other curries from around the world. I’ve focussed so long on Indian, I’m considering branching out a bit and giving you a few more of my favourites outside India.

Frying onions for Thai Pork Curry

Frying the veg for the dish.

Thai Pork curry

Ready to pour over hot egg noodles! I added dry red chillies just for the heck of it.

Spicy Thai Minced Pork Curry
Recipe Type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g minced pork
  • 3 cloves garlic - finely chopped
  • 2.5cm ginger - finely chopped
  • 2 tablespoons sesame oil
  • 1 red onion - finely chopped
  • 3 spring onions - roughly chopped
  • 1 tablespoon Thai red curry paste
  • 5 dried kaffir lime leaves - crumbled
  • 400ml chopped tomatoes
  • 2 tablespoon Thai fish sauces
  • 2 tablespoons dark soy sauce
  • 6 tablespoons chopped coriander
  • Salt and pepper to taste
  • Juice of one lime
  1. Heat the oil over medium heat in a large wok.
  2. When hot, add the onion, spring onion, garlic and ginger.
  3. Fry for about two minutes and then dump in the minced pork.
  4. Continue to fry, stirring regularly until the meat is completely cooked.
  5. Add the Thai red curry paste, the kaffir lime leaves and the chopped tomatoes.
  6. Simmer for about five minutes and then pour in the soy sauce, Thai fish sauce and the lime juice.
  7. Stir in the chopped coriander and season with salt and pepper to taste.
  8. Serve over stir fried egg noodles.


Lamb Rogan Josh Balti

Lamb rogan josh balti

A quick and easy lamb rogan josh balti


Balti cooking is all about making tasty curries easily and fast. After you’ve cooked your balti meat, you should be able to make a balti in about 20 to 30 minutes.

I’ve recommended in my past balti recipe posts that you try my pre-cooked meat recipe. It’s really nice and the cooking stock adds so much flavour to your balti curries.

Roast lamb balti

The smoky meat added so much to this dish. The barbecue will also work well.

That said, it’s not always so much about the way you cook your meat but that it is cooked through and tender. In past recipes I’ve also recommended trying tandoori lamb pieces for example.

So it was with this in mind that I cooked a leg of lamb in our outdoor wood burning oven for my wife Caroline and me. When I was 21 I probably could have eaten the whole leg myself but I can assure you we had a lot of delicious spicy and smoky meat left over.

So today I made this lamb Rogan Josh Balti. You could of course use tandoori lamb or pre-cooked lamb. With this recipe I decided to use what would otherwise be a Sunday roast leg of lamb if I hadn’t rubbed it with so many spices.

Anyway, it just goes to show that left over roasts and other left over meat don’t need to be boring and cold. You can make a tremendous lamb rogan josh balti that far surpasses anything I’ve ever had at a balti house.

Roast leg of lamb

Roast leg of lamb made a really nice curry. Not better than my other methods, Just different.

Lamb rogan josh balti

The finished lamb rogan josh balti

Lamb Rogan Josh Balti
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 kg cooked lamb – You decide how you want to cook it. Below is my dry marinade for the roast leg of lamb. If you are using one of the other methods, skip to “Making the Curry” in the "method" .section
  • 1 teapsoon ground cinnamon
  • 1 teaspoon ground green cardamoms
  • 1 pinch ground black peppercorn
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon red chilli powder
  • 2 tablespoons Natural yoghurt, beaten
  • 3 tablespoons vegetable oil
  • 1 Cassia Bark
  • 3 whole black cardamoms
  • 4 whole green cardamoms
  • 5 cloves
  • 5 dried Bay leaves
  • 2 onions – finely chopped
  • 2 tablespoons garlic and ginger paste
  • 2 tablespoons paprika
  • 1 teaspoon Kashmiri chilli powder
  • 200ml beef stock, lamb stock/cooking juices or balti meat stock
  • 200g Tomato Puree
  • 1 red capsicum (Red bell pepper) cut into diamond shapes
  • salt, to taste and pepper to taste
  2. To prepare the lamb leg, mix all the dry marinade ingredients with the two tablespoons of yogurt and rub it into the meat. Allow to marinate for at least two hours or over night.
  3. Pre-heat your oven to its highest temperature.
  4. Place the leg of lamb on the centre rack in a roasting pan and roast on high for about 20 minutes. Reduce the heat to 180c and cook for a further 40 minutes or until the meat reaches 50c for rare or 56c for medium.
  5. Enjoy but keep at least a kilo of leftovers. Cut the leftover meat into bite sized pieces.
  7. Heat the vegetable oil in a heavy based saucepan until it has just started smoking.
  8. Add the cassia, cardamoms, cloves and bay leaves to the oil and let it infuse for about 30 seconds.
  9. Add the chopped onions and fry for about five minutes or until they are soft and lightly browned.
  10. Spoon in the garlic and ginger paste, chilli powder and the paprika and sizzle for a further 30 seconds.
  11. Add the tomato paste and red pepper followed by the cooked meat and 200ml of beef stock, balti meat cooking stock or lamb cooking juices.
  12. Simmer for five minutes for the flavours to get to know each other.
  13. Check for seasoning and add salt and pepper to taste.
  14. Serve with hot fluffy rice and/or naans.


Lamb rogan josh balti

I want to eat this all over again. Enjoy.



The balti pan and roasting dish used in to make this recipe were sent to me by Le Creuset to use in my recipes. I highly recommend both! You can view their complete range here.

The leg of lamb was sent to me by my friends at Farmer’s Choice. Always the highest quality. You can order free range meat to be delivered right to your doorstep on their site.

Peshawari Turkey Balti


Peshawari turkey balti

What and easy and delicious dish!

This is a balti with a difference. If you are a Peshawari curry/naan fan, you’re going to love this one.

I like it because there are so many different flavours and textures going on here. You have the crunch of the almonds, the sweetness of the raisons and honey and the bite of the chillies,  masalas and whole spices. The tender chunks of turkey just drive it home to create one of my all time favourites.

It’s hard to believe that something so quick and easy to make could have so much depth of flavour.

I made this in literally 20 minutes. That’s right… I timed myself. Great for that homemade after work dinner.

Serve with rice or fresh naans. I know from experience that French bread is a good substitute for the naans.

Peshawari Balti Curry

Peshawari close up!

Peshawari Turkey Balti curry

Peshawari Turkey Balti… So quick and easy to make.

Peshawari Turkey Balti


Peshawari Lamb Balti
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 800g turkey breast cut into bite sized pieces and fried in a little oil until 80% cooked.
  • 3 tablespoons vegetable oil
  • 1 small cinnamon stick
  • 3 cloves
  • 5 green cardamoms
  • ½ teaspoon fenugreek seeds
  • 1 tablespoon garlic paste
  • 2 tablespoons ginger paste
  • 2 large onions - finely chopped
  • 2 green chillies - finely chopp
  • 400ml tinned cherry tomatoes
  • 2 tablespoons garam masala
  • 1 tablespoon balti masala (or just another tablespoon of the garam masala)
  • 1 teaspoon cumin powder
  • 250ml balti chicken stock or regular chicken stock
  • 100g almond flakes
  • 100g raisons
  • 2 teaspoons honey
  • 2 tablespoons double cream (optional)
  • 3 tablespoons finely chopped coriander
  • Salt and pepper to taste
  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When hot, add the cinnamon stick, cloves and cardamom pods and sizzle for about 30 seconds.
  3. Now toss in your finely chopped onion and fry until soft and translucent.
  4. Add the garlic and ginger pastes along with the green chillies and fry for a further 30 seconds.
  5. Sprinkle in the garam masala, balti masala and cumin and stir so that the spices coat the onion mixture.
  6. Dump in the pre-cooked turkey and the stock followed by the almonds, raisons and honey and tomatoes.
  7. Allow this all to simmer for about five minutes. The sauce will cook down. You might like to add a little more stock if you like your baltis more saucy. I added cream and it was awesome!
  8. Season with salt and pepper to taste and garnish with the chopped coriander.

Peshawari Turkey Balti

The LeCreuset wok I used to cook this was better than any I’ve use before

The Le Creuset wok I used to make this meal was supplied complimentary by Le Creuset. I love it. You can view their complete product range here.

Farmer’s Choice very kindly supplied the turkey for me to use in my recipe. They offer a fantastic service. You can visit their website here.