The Royal Watan is one of Birmingham's original Balti houses situated on the Pershore Road. It established over 35 years ago by Mr Ditta from Kashmir and is now operated by his two sons, one of whom is the chef and the other front of house. In 2020 it was voted by TV chef Nick Nairn is his top 12 favorite restaurants to have a curry.
The Royal Watan Family
Many of the dishes on the menu are inspired by traditional Kashmiri cooking as well as featuring a large selection of curries cooked using the Birmingham Balti method.
Keema Balti is one of my favourites! There is something especially nice when the keema has been cooked initially over coal, then flash cooked again using the balti method; you are getting so much woody, fire flavour complexity that is reminiscent of smokey smells and tastes of street and mountain cooking in Pakistan and the Kashmir.
Dopiaza, in Hindustani means onions 'two ways' and is a popular dish in Indo-Pakistani Mughlai recipes
This recipe is from the restaurants original menu and shared by Mr Ditta, the original owner with my Father many years ago...but I'm sure if you pay them a visit you can make a special request!
Recipe for one Balti using a Balti pan.
200g Minced Lamb
2 TBS Vegetable Oil
1 Good sized onion (finely chop half and slice the other half)
1 cm piece of ginger grated (no need to peel)
2 Garlic Cloves crushed (decent sized ones)
1 Medium sized ripe tomato grated
1/2 tsp Paprika
1/2 tsp Tumeric
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
2 Ladles of Balti Sauce. Use your favourite, for this recipe we like The Curry Guy Base Sauce
Pinch of Kashmiri chilli powder (the best kind :)
1/2 TBS fresh chopped coriander
Jug of water
* Before starting this recipe make your balti sauce in advance. You can make a batch and freeze in portion sizes, which means you can knock up a balti mid week start to finish in less than 15 minutes.
METHOD;
Heat your vegetable oil over a medium/high heat until the oil is very hot then fry your sliced onions. When browned and a little crispy remove from the balti pan and keep to one side.
Add a drop or two more oil and when hot fry your chopped onions until translucent. Add the ginger, garlic and tomato and stir to combine. Add your dry spices, quick stir then add the mince and cook for about 4 minutes, breaking up the mince and stirring frequently. Should any sticking occur add a little water from your jug and reduce your heat a little.
Add two ladles of balti sauce and cook, still stirring for 2/3 minutes. Let the edges of your sauce caramelise. Stir in the fried onions reserving a few for the top. Sprinkle with coriander and your onion garnish. Serve immediately with fresh naan.
If you like this check out our RECIPE PAGE