Lamb balti with spinach and chickpeas

 Lamb balti

Zest and juice of 1 lime

150g tub Greek-style yogurt

 400g lamb leg steaks or lamb neck fillets, trimmed and cut into small chunks

1tbsp vegetable oil

1 onion, peeled and sliced

2 garlic cloves, peeled and crushed

1 sweet potato, peeled, cut into small cubes

 3tbsp Balti spice paste

400g can chickpeas, rinsed and drained

300ml hot lamb or vegetable stock

200-250g robust fresh spinach

Naan breads, to serve

To make raita: Deseed and finely

chop 1/2 a cucumber and mix with

150g tub of Greek-style yogurt with the

 zest and a good squeeze of

 lemon juice and seasoning.

Garnish with 1 red chilli, deseeded and finely sliced, and coriander if you like.

Mix the lime zest and juice with the yogurt in a large bowl. Add the meat, mix well and leave to marinate for 30 mins or longer. Meanwhile, heat the oil in a large pan, add the onion and garlic and cook for a few mins. Add the sweet potato cubes and cook for 10 mins, stirring occasionally until golden.Add the Balti paste, stir-fry for a couple of mins, then add the chickpeas and stock. Stir in the lamb in its marinade. Cook on a low heat for 25-30 mins, until meat and potato are tender. Add the spinach and let it wilt down. Serve with raita and naans.<<All Credits To Author>>

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