lamb

lamb balti

servings
4 to 6

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 favor 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

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tried this recipe or a similar one? share your tips...

1. by Sharon on Tue 04 Oct 2011 @ 11:59

I made a healthy version of this balti dish as my partner loves read meat. I substituted the jar of sauce with a fresh bipins methi masala from www.bipins.co.uk, the methi masala, I added 50g of it and created the most tasty curry I or my partner and as it happens couple of unexpected guests. The curry was low fat low card because it didn't have all the oil and starch of the jarred sauce. Jamie this is a really good recipe keep up the good work as its inspired me to made small adjustment to make it a Sharon's balti. Hope you don't mid!

2. by carol on Thu 23 Jun 2011 @ 16:19

hi jamie i have just faind out that i have hight cholesterol looking for food thats not high in cholesterlol iam finding it hard .

3. by florencematilda on Sat 18 Jun 2011 @ 11:22

wemm were is the rice bit??!!! lol

4. by keith904 on Thu 12 May 2011 @ 18:58

Where is the recipe for the Balti sauce? I don't like using shop bought sauces. I would always do a curry from scratch.

5. by Charlotte on Thu 12 May 2011 @ 10:43

please come to magdalen court school in Exeter and cook this for us?!?! we need you!!<br />

6. by Brenda on Mon 15 Feb 2010 @ 21:26

thanks Anne for your balti sauce recepipe. I personally think its riduculous not showing how to make the balti sauce???

7. by Anna on Wed 01 Apr 2009 @ 03:00

Well rachael I didn't know it was a competition.

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.

8. by Anna on Sun 25 Jan 2009 @ 07:15

IF YOU DONT HAVE BALTI SAUCE

(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.

9. by Les on Tue 13 Jan 2009 @ 16:29

are the dates fresh or the sweet packet ones ?

10. by deep on Fri 12 Dec 2008 @ 08:48

Wonder if you have any mutton recipes in store ? I prefer mutton to lamb, its harder, or rather longer to cook but tastes richer...

11. by Matt Allen on Sun 09 Nov 2008 @ 08:07

The Balti was really good, the best I've made. I made sure that I got the lamb from my local butcher as he has not let me down yet. Chris Davies in Whitchurch Cardiff. I also added 2 teaspoons of hot chili powder (see previuos comment) to give it a little punch. Before serving I mixed in a huge handfull of fresh corriander. I am going to do this for our hogmany guests, they usually get beef in beer with cheese mash (and Haggis, and yard of ale)

12. by star on Wed 15 Oct 2008 @ 17:46

Jamie, you need to spice up your curry recipes- this is truly bland.

13. by Jess on Fri 10 Oct 2008 @ 02:35

How can you say that Nathan? Bet you cant even boil an egg! Our Jamie's a Genious...Keep it up Jaimie, We on the Gold Coast love ya!

14. by john walmsley on Thu 25 Sep 2008 @ 13:35

very good,sorry about nathan

15. by carl on Sun 22 Jun 2008 @ 10:42

Your Awesome Jamie

16. by Aussie on Wed 04 Jun 2008 @ 00:19

jamie using a jar of sauce - well im shocked but it probably suits us with less time to make exotic sauces with rare ingredients.... thanks jamie, you are now also a time saver!!

17. by cawthornator on 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!

18. by Steve in Canada on 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.

19. by Mel on 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

20. by cawthornator on 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!!

21. by Jean on Mon 24 Sep 2007 @ 10:14

Cooked this for a friend who had always avoided curries - she absolutely loved your recipe. Many thanks.

22. by Rhys on Tue 18 Sep 2007 @ 16:48

jamie u rock !

23. by anna on 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

24. by salim al kadi on 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

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