Lamb balti

Lamb balti

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
200 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
500g plain yoghurt
1 lime, grated zested and juiced
2 teaspoons paprika
1 teaspoon chilli powder
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons grated root ginger
2 garlic cloves, crushed
1kg diced lamb
oil, for cooking
1 onion , diced
2 tomatoes, diced
250ml chicken or vegetable stock
1 sweet potato, peeled and diced into 2 cm cubes
200g green beans, topped, tailed and halved

Method

  1. Mix together the yoghurt, lime zest and juice, spices, salt, ginger and garlic. Pour over the lamb and leave to marinate for up to 4 hours, time permitting.
  2. Heat a large heavy-based saucepan or casserole over medium–high heat. Add a splash of oil and cook the onion for 3–4 minutes until it softens. Add the tomatoes and cook for a further 3–4 minutes until they start to break down. Add the lamb and the yoghurt marinade along with the stock and bring to the boil. Reduce the heat to a simmer then cover the pan and cook for 1 hour.
  3. Add the sweet potato and cook for a further hour, or until the lamb is tender. Add the green beans for the final 10 minutes of cooking. Check the seasoning and serve with steamed rice.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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