Lamb balti

Name: Lamb balti
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 400g quality casserole lamb; zest and juice of 1 lime; 500g Greek style yoghurt; 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 organic 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

With dates, sweet potato and green beans

Gluten-free

35 mins plus marinating time

Super easy

serves 6

nutrition per serving

Calories

33%

Fat

60%

Saturates

66%

Sugars

22%

Protein

57%

Carbs

14%

of an adult’s reference intake

Ingredients

400g quality casserole lamb

zest and juice of 1 lime

500g Greek style yoghurt

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 organic 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

Method

I've jazzed up a jar of balti sauce with marinated lamb, veg and dates to make a delicious curry

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.