FBD

Lamb Balti with Sweet Potato

OtherLambIntermediate45 minBy Northstar

Ingredients

Servings
5
  • 0.9 lb casserole lamb
  • 1 lime, zested and juiced
  • 17 0.6 oz Greek-style yogurt
  • 1 tsp sesame oil
  • 1 large sweet potato, cut into 2cm cubes
  • 7 oz green beans, snapped in half
  • 5 0.3 oz Medjool dates, cut in half
  • 18 oz jar balti cooking sauce
  • 9 0.6 fl oz fresh vegetable stock
  • 1 red chilli, finely chopped
  • 1 small cucumber, deseeded and finely chopped
  • 1 lemon, zested and juiced
  • 7 fl oz crème fraîche
  • 0.8 oz fresh coriander
  • 1 tsp salt and pepper to taste

Instructions

  1. 1

    Marinate the lamb in the lime zest, lime juice and Greek yogurt for 30 minutes.

  2. 2

    Heat sesame oil in a wok over high heat. Fry the sweet potato cubes until just golden.

  3. 3

    Add green beans and dates, then pour in the balti sauce and vegetable stock.

  4. 4

    Add the marinated lamb pieces and cook over moderate heat for 15–20 minutes until lamb is cooked through.

  5. 5

    Make the raita: mix chopped chilli, cucumber, and lemon zest and juice with the crème fraîche. Season with salt and pepper.

  6. 6

    Serve the balti garnished with fresh coriander, alongside the raita, rice and warm naan.