Lamb balti

Serves 6

  • 400 g quality casserole lamb

  • zest and juice of 1 lime

  • 500 g Greek style yoghurt

  • 1 teaspoon sesame oil

  • 1 large sweet potato, washed, but not peeled, cut into 2cm cubes

  • 200 g green beans, topped but not tailed and snapped in half

  • 150 g dates, cut in half

  • 400-500 g balti sauce

  • 300 ml organic vegetable stock

  • For the raita

  • 1 red chilli, finely chopped

  • 1 small cucumber, deseeded and finely chopped

  • zest and juice of 1 lemon

  • 200 ml crème fraîche

  • sea salt

  • freshly ground black pepper

  • a few sprigs fresh coriander

To make the balti, marinate the lamb in the lime zest and juice and yoghurt 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.

Nutritional Information

Lamb balti

With dates, sweet potato and green beans

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I've jazzed up a jar of balti sauce with marinated lamb, veg and dates to make a delicious curry
Serves 6
35m (plus marinating time)
Super easy
Method

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 yoghurt 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.

Nutritional Information Amount per serving:
  • Calories 659 33%
  • Carbs 35.7g 16%
  • Sugar 20.2g 22%
  • Fat 42.1g 60%
  • Saturates 13.1g 66%
  • Protein 28.5g 63%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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