Lovely lamb balti

Name: Lovely lamb balti
Total time: 1 h 30 min
Yield: 4 to 6
Ingredients: 1 medium butternut squash; ½ a jar of balti curry paste; 500 g lamb neck fillet; 1 lime; 1 x 500 g tub of Greek yoghurt; groundnut oil; 2 cloves of garlic; 4cm piece of ginger; 1 fresh red chilli; 1 onion; 2 x 400 g tins of quality plum tomatoes; a few sprigs of fresh coriander

Roasted butternut squash, yoghurt-marinated lamb

Serves 4 to 6

Cooks In1 hour 30 minutes

DifficultyNot too tricky

Curry Mains

Nutrition per serving

Calories 235 12%
Fat 15.5g 22%
Saturates 6g 30%
Sugars 6.7g 7%
Salt 0.7g 12%
Protein 12.6g 25%
Carbs 10.3g 4%
Fibre -g -

Of an adult's reference intake

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Ingredients

1 medium butternut squash
½ a jar of balti curry paste
500 g lamb neck fillet
1 lime
1 x 500 g tub of Greek yoghurt
groundnut oil
2 cloves of garlic
4cm piece of ginger
1 fresh red chilli
1 onion
2 x 400 g tins of quality plum tomatoes
a few sprigs of fresh coriander

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Method

Preheat the oven to 200ºC/400ºF/gas 6.
Scrub 1 medium butternut squash, cut into 4cm chunks, then toss with ½ a jar of balti curry paste and roast in the oven for 30 minutes, or until tender.
Dice 500g of lamb neck fillet into 2cm pieces, then tip into a bowl. Finely grate over the zest of 1 lime and squeeze over the juice, then stir through most of a 500g tub of Greek yoghurt, keeping some back to serve. Leave to marinate for around 30 minutes.
After the squash has had 15 minutes in the oven, add a good lug of groundnut oil to a large pan on a medium heat.
Peel and slice 2 cloves of garlic and a 5cm piece of ginger, then finely slice 1 fresh red chilli (deseed if you like). Tip into the pan and fry for a few minutes.
Reduce the heat to low, then peel and finely slice 1 onion and add to the pan. Cook for 10 minutes, or until softened but not coloured.
Tip in the roasted butternut squash and 2 x 400g of tins of plum tomatoes. Fill one of the tins with water and add that, too.
Add the lamb along with a good pinch of sea salt and black pepper, then bring to the boil. Cover then simmer over a low heat for 1 hour, or until the lamb is tender, stirring occasionally.
Pick and finely chop the leaves from a few sprigs of fresh coriander, to garnish. Delicious served with fluffy rice or naan bread, and the remaining yoghurt on the side.