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Lovely lamb balti
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Total Time:
1 hour 30 minutes
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Scrub and cut 1 medium butternut squash into 4cm chunks. Toss with ½ jar of balti curry paste and roast for 30 minutes. Dice 500g lamb neck fillet into 2cm pieces, then combine with lime zest, lime juice, and most of a 500g tub of Greek yoghurt. Marinate for 30 minutes. After 15 minutes, heat groundnut oil in a large pan. Add sliced garlic, ginger, and red chili. Cook until fragrant. Add sliced onion and cook until softened. Stir in roasted squash, 2 x 400g tins of plum tomatoes, and a tin of water. Add lamb, salt, and pepper. Bring to a boil, then simmer for 1 hour until lamb is tender. Garnish with chopped coriander before serving with rice or naan bread and remaining yoghurt.

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