Jamie Oliver

Lamb balti

With dates, sweet potato and green beans

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Lamb balti

Serves 6
Cooks In35 minutes plus marinating time
DifficultySuper easy
Nutrition per serving
  • Calories
    659
    33%
  • Fat
    42.1g
    60%
  • Saturates
    13.1g
    66%
  • Protein
    28.5g
    63%
  • Carbs
    35.7g
    14%
  • Sugar
    20.2g
    22%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    659
    33%
  • Fat
    42.1g
    60%
  • Saturates
    13.1g
    66%
  • Protein
    28.5g
    63%
  • Carbs
    35.7g
    14%
  • Sugar
    20.2g
    22%

Of an adult's reference intake

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

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Ingredients

  • 400 g quality casserole lamb
  • 1 lime , zest and juice of
  • 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
  • 1 lemon , zest and juice of
  • 200 ml crème fraîche
  • sea salt
  • freshly ground black pepper
  • a few sprigs fresh coriander
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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.

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