Authentic Birmingham Balti

Heat vegetable oil in a traditional thin-pressed steel 'balti' pan over a high flame.

Flash-fry garlic and ginger purée for 30 seconds.

Add a balti spice blend (turmeric, cumin, coriander, and chili) and stir rapidly.

Add bite-sized pieces of chicken or lamb and sear quickly.

Add chopped tomatoes, sliced green peppers, and a splash of water.

Cook at high intensity for 10-12 minutes until the sauce is thick and caramalised around the edges.

Finish with a handful of fresh coriander.

Serve sizzling in the pan with a large 'table naan' bread.