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, w 717b18h ashed 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.
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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