Today we've got something quite special for you. The Shah Jahan curry, which is made with three types of meat and is fit for a Mughal emperor and our King!
2 tablespoons oil
1 jar of Balti Tarka Base
200g diced chicken breast
200g diced lamb
150g king prawns
2 red chillies chopped (optional)
1/2 tablespoon garam masala
Handful of fresh chopped coriander
Heat the oil in a pan and stir fry the diced lamb on high heat for 2 minutes
Add 200-250ml water to the pan. Bring to the boil and simmer on a low heat for 20 minutes
Add the chicken to the pan and cook for 2-3 minutes
Add the jar of Balti Tarka base. Swirl out the jar with a splash of water and add this to the pan also.
Bring to the boil and cook for 3-4 minutes on a medium heat
Add the king prawns and cook for a further 3-4 minutes. If the dish is watery, just simmer for a few more minutes until the sauce thickens and reaches the desired consistency.
Add the chopped chillies, chopped coriander (save some to garnish at the end) and the garam masala.
Stir in for 1-2 minutes before serving with fresh garlic naan!