Lamb Balti
From capedread 16 years agoIngredients
- • 400g casserole lamb shopping list
- • zest and juice of 1 lime shopping list
- • 500g Greek style yogurt shopping list
- • 1 teaspoon sesame oil shopping list
- • 1 large sweet potato, washed, but not peeled, cut into 2cm cubes shopping list
- • 200g green beans, topped but not tailed and snapped in half shopping list
- • 150g dates, cut in half shopping list
- • 400-500g jar of balti sauce- will see if I can find a balti sauce recipe shopping list
- • 300ml vegetable stock shopping list
- for the raita: shopping list
- • 1 red chilli, finely chopped shopping list
- • 1 small cucumber, deseeded and finely chopped shopping list
- • zest and juice of 1 lemon shopping list
- • 200ml crème fraîche shopping list
- • sea salt and freshly ground black pepper shopping list
- • a few sprigs of fresh coriander shopping list
How to make it
- marinate the lamb in the lime zest and juice and yogurt 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, along with some naan bread.
People Who Like This Dish 3
- danerin2 Medford, NJ
- peeblesl Austin, TX
- capedread Peterborough. Cambridgeshire, GB
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