lamb balti
This curry works just as well if you use skinless chicken thighs or casserole steak instead of lamb. It's hot and sweet, so do yourself a favour and get stuck in.To make the balti, marinate the lamb in the lime zest and juice and yogurt for 30 minutes. Meanwhile, heat the sesame oil in a wok or frying pan and fry the sweet potato cubes until just golden. Throw in the green beans and dates, and pour in the jar of balti sauce and the stock. Toss in the marinated lamb pieces and cook for 15 to 20 minutes over a moderate heat until cooked through.
To make the raita, mix the chilli, cucumber and lemon zest and juice with the crème fraîche, and season to taste. Serve the balti garnished with a sprig or two of fresh coriander, and a bowl of raita on the side. It's also delicious served on some basmati rice, cooked according to packet instructions, along with some naan bread.
Comments
Lee [Visitor]
Thu 28 Jun 2007 @ 19:52
Sorry for the ignorance, but what the feck is Balti sauce??
Mark [Visitor]
Fri 20 Jul 2007 @ 20:23
its an east indian sauce
if you google it you can get a recipe to make your own pretty simple
salim al kadi [Visitor]
Wed 15 Aug 2007 @ 13:22
hi jamie realy you are great i always watch you when you prepere the food I am also chef cook i wish that if you some times send me some recipe for diet and diabatic thank you in advence
anna [Visitor]
Fri 07 Sep 2007 @ 11:06
hi jamie i realy like your style of cooking i just want to know what is balti sauce thkx
Rhys [Visitor]
Tue 18 Sep 2007 @ 16:48
jamie u rock !
Jean [Visitor]
Mon 24 Sep 2007 @ 10:14
Cooked this for a friend who had always avoided curries - she absolutely loved your recipe. Many thanks.
cawthornator [Visitor]
Thu 04 Oct 2007 @ 15:02
What a DELICIOUS recipe! I cooked this for my partner last night and we were both throughly delighted with the result. The sweetness of the sweet pototae and dates against the gutsy balti sauce does wonders for the taste buds! My only recommendation would be to add the beans 5 or 10 mins before it's cooked rather than at the beginning as Jamie suggests, it just means they're a bit crunchier which i find more authentic and more delicious. apart from that I cannot suggest any other amendment, delicious jamie, well done!!
Mel [Visitor]
Wed 14 Nov 2007 @ 05:28
This recipe is so yummy!
I have cooked this for numerous friends and they have all loved it.
It's great with chicken as well.
I agree with the previous comment about putting the beans in at the end, I did the same so that they stay crunchy
Thanks Jamie
I have cooked this for numerous friends and they have all loved it.
It's great with chicken as well.
I agree with the previous comment about putting the beans in at the end, I did the same so that they stay crunchy
Thanks Jamie
Steve in Canada [Visitor]
Wed 23 Jan 2008 @ 02:55
WOW!!!!! Jamie absolutly awesome!!!! I made the balti sauce from scratch too! A fantastic mixture of sweet and hot. I cant wait to try somthing else you sujest!!!!
Thank you.
Steve.
Thank you.
Steve.
cawthornator [Visitor]
Mon 04 Feb 2008 @ 16:26
oh and another quick piece of advice, if you can find Lloyd Grossman's balti sauce rather than the standard indian or supermarket own brand you will be even more satisfied!
rate
1663 votesserves 4 to 6
ingredients
• 400g casserole lamb
• zest and juice of 1 lime
• 500g Greek style yogurt
• 1 teaspoon sesame oil
• 1 large sweet potato, washed, but not peeled, cut into 2cm cubes
• 200g green beans, topped but not tailed and snapped in half
• 150g dates, cut in half
• 400-500g jar of balti sauce
• 300ml vegetable stock
for the raita:
• 1 red chilli, finely chopped
• 1 small cucumber, deseeded and finely chopped
• zest and juice of 1 lemon
• 200ml crème fraîche
• sea salt and freshly ground black pepper
• a few sprigs of fresh coriander
• zest and juice of 1 lime
• 500g Greek style yogurt
• 1 teaspoon sesame oil
• 1 large sweet potato, washed, but not peeled, cut into 2cm cubes
• 200g green beans, topped but not tailed and snapped in half
• 150g dates, cut in half
• 400-500g jar of balti sauce
• 300ml vegetable stock
for the raita:
• 1 red chilli, finely chopped
• 1 small cucumber, deseeded and finely chopped
• zest and juice of 1 lemon
• 200ml crème fraîche
• sea salt and freshly ground black pepper
• a few sprigs of fresh coriander
