Lovely lamb balti

Roasted butternut squash, yoghurt-marinated lamb

Lovely lamb balti

Lovely lamb balti

Serves Serves 4 to 6
Time Cooks In1 hour 30 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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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  • 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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  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.