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© David Loftus
lamb balti
main courses | serves 4 to 6This 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.
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
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used the Balti sauce recipie and method described by Anna and it was lovely!
So shut up ya little 12 year ol tard.
Some of us don't live in UK or don't want to buy balti in a jar. Personally I would rather make it fresh and know excatly what goes in it then buy something when I don't need to.
But thanks for that helpful comment, not.
(note you can change the amount of onion, I used half for two people)
Instead of adding the Balti sauce jar, add Balti ingredients:
Add to pan:
3 Tbl Vegetable (or olive) oil
4 Onions, chopped
Small piece of ginger, peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 Tbl Paprika
1/2 tspn Turmeric
1/2 tspn Cumin (ground)
1/2 tspn Ground coriander
1 tspn Chili powder
Fresh chopped coriander (a handful)
Salt to taste
Fry the onions, ginger and garlic until the onions are translucent.
Add the tomato and stir-fry, breaking it up with the spoon.
Pour in 300 ml / 1/2 UK pint water, and stir in the other ingredients.
Bring to the boil. Add coriander towards the end.
Some cooks like more garlic, some more chili powder; some use fresh
chilies as well: some add yogurt, coconut, cream...you name it.)
I added natural yogurt, instead of crème fraîche... I also added 1 cube of chicken stock as I didn't have veg stock and wanted to have more flavour.
Wonder if you have any mutton recipes in store ? I prefer mutton to lamb, its harder, or rather longer to cook but tastes richer...
Thank you.
Steve.
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