Directions

1. Heat the oil in a pan and stir fry the diced lamb on high heat for 2 minutes

   

2. Add 200-250ml water to the pan. Bring to the boil and simmer on a low heat for 20 minutes

   

3. Add the chicken to the pan and cook for 2-3 minutes

   

4. Add the jar of Balti Tarka base. Swirl out the jar with a splash of water and add this to the pan also.

   

5.  Bring to the boil and cook for 3-4 minutes on a medium heat

   

6. 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.

   

7. Add the chopped chillies, chopped coriander (save some to garnish at the end) and the garam masala.

   

8. Stir in for 1-2 minutes before serving with fresh garlic naan!