Lamb Balti

Prep and cook time: 30 mins to 1 hour Serves: 4-6

Ingredients

  • 400g casserole lamb
  • Zest and juice of 1 lime
  • 500g Greek style yogurt
  • 1 teaspoon sesame oil
  • 1 large sweet potato, washed but not peeled, but into 2cm cubes
  • 200g green beans, snapped in half
  • 150g Sundora sunsweet dates, cut in half
  • 515g jar balti cooking sauce
  • 284ml carton fresh vegetable stock
  • 1 red chilli, finely chopped
  • 1 small cucumber, deseeded and finely chopped
  • Zest and juice of 1 lemon
  • 200ml tub crème fraiche
  • Salt and freshly ground black pepper
  • 20g pack coriander

Method

To make the balti, marinate the lamb in the lime zest and juice and Greek style yoghurt for 30 minutes. While that’s doing, heat the oil in a wok 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 stock. Toss in the marinated lamb pieces and cook for 15-20 minutes over a moderate heat until cooked through. To make the raita, mix the chilli, cucumber and lemon zest and juice with the crème fraiche, and season to taste. The balti looks cool garnished with a sprig or two of fresh coriander, with a bowl of the raita.

While that’s doing, heat the oil in a wok 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 stock. Toss in the marinated lamb pieces and cook for 15-20 minutes over a moderate heat until cooked through. To make the raita, mix the chilli, cucumber and lemon zest and juice with the crème fraiche, and season to taste. The balti looks cool garnished with a sprig or two of fresh coriander, with a bowl of the raita.

It’s delicious served on some basmati rice, cooked according to pack instructions, with naan bread.

Nutrition Info (per serving): 431 calories, 22 g fat.

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