35 mins plus marinating time
Super easy
serves 6
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.
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