Name: Lamb balti
Total time: 35 min
Yield: 1
Cuisine: indian
Ingredients: 400 g quality casserole lamb; 1 lime zest and juice of; 500 g Greek style yoghurt; 1 teaspoon sesame oil; 1 large sweet potato washed, but not peeled, cut into 2cm cubes; 200 g green beans topped but not tailed and snapped in half; 150 g dates cut in half; 400-500 g balti sauce; 300 ml organic vegetable stock; 1 red chilli finely chopped; 1 small cucumber deseeded and finely chopped; 1 lemon zest and juice of; 200 ml crème fraîche; sea salt; freshly ground black pepper; a few sprigs fresh coriander

Lamb balti

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Total Time:
35 minutes

Elevated balti sauce with tender marinated lamb, fresh vegetables, and sweet dates for a gourmet curry experience.

Ingredients:

400 g quality casserole lamb
1 lime zest and juice of
500 g Greek style yoghurt
1 teaspoon sesame oil
1 large sweet potato washed, but not peeled, cut into 2cm cubes
200 g green beans topped but not tailed and snapped in half
150 g dates cut in half
400-500 g balti sauce
300 ml organic vegetable stock
1 red chilli finely chopped
1 small cucumber deseeded and finely chopped
1 lemon zest and juice of
200 ml crème fraîche
sea salt
freshly ground black pepper
a few sprigs fresh coriander

Instructions:

For the balti, marinate the lamb in lime zest, lime juice, and yogurt for 30 minutes. Heat sesame oil in a wok, fry sweet potato cubes until golden, then add green beans, dates, balti sauce, and stock. Add marinated lamb and cook for 15-20 minutes. For the raita, mix chili, cucumber, lemon zest, lemon juice, crème fraîche, and season. Serve balti with fresh coriander garnish and raita on the side. Enjoy with basmati rice and naan bread.

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