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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 659
    33%
  • Carbs 35.7g
    14%
  • 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

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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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  • 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