This Lovely Lamb Balti combines tender lamb neck fillet with the sweet, nutty flavor of butternut squash, all simmered in a fragrant and spicy balti sauce. Served with a dollop of creamy Greek yoghurt, this dish is a delightful blend of textures and flavors, perfect for warming up on a chilly evening.
Ingredients
- 1 medium butternut squash, peeled and diced
- ½ a jar of balti curry paste
- 500 g lamb neck fillet, cut into bite-sized pieces
- 1 lime, juice extracted
- 1 x 500 g tub of Greek yoghurt
- Groundnut oil
- 2 cloves of garlic, minced
- 4cm piece of ginger, finely grated
- 1 fresh red chilli, finely sliced (adjust to taste)
- 1 onion, finely chopped
- 2 x 400 g tins of quality plum tomatoes
- A few sprigs of fresh coriander, leaves picked and stems finely chopped
Directions
- Prep the Ingredients: Start by preparing your butternut squash, lamb, and all the aromatics as directed above. This will make the cooking process smoother.
- Sauté the Aromatics: Heat a large pan over medium heat and add a splash of groundnut oil. Once hot, add the chopped onion, minced garlic, grated ginger, and the finely sliced red chilli. Cook for about 5 minutes or until the onion is soft and golden, stirring occasionally to prevent burning.
- Brown the Lamb: Increase the heat slightly and add the lamb neck fillet pieces to the pan. Cook for 5-7 minutes, or until the lamb is nicely browned on all sides.
- Add the Balti Paste: Stir in the balti curry paste, making sure the lamb is well-coated. Cook for another 2 minutes, allowing the spices to release their flavors.
- Introduce the Squash: Add the diced butternut squash to the pan, mixing well to ensure it’s coated in the curry paste.
- Add the Tomatoes: Pour in the tinned plum tomatoes along with their juice. Break the tomatoes up a bit with your spoon. If the mixture seems too thick, add a little water to achieve the desired consistency.
- Simmer: Reduce the heat to low and let the curry simmer gently for about 1 hour, or until the lamb is tender and the butternut squash is soft. Stir occasionally, and add a bit more water if it looks like it’s drying out.
- Finish with Lime and Coriander: Once the lamb and squash are cooked to perfection, stir in the lime juice and half of the chopped coriander leaves. Adjust the seasoning with salt and pepper to taste.
- Serve: Spoon the lamb balti into serving bowls. Top each serving with a generous dollop of Greek yoghurt and sprinkle with the remaining coriander leaves. Serve immediately, ideally with naan bread or rice on the side.
Nutrition Facts (per serving)
- Calories: 590
- Fat: 28g
- Carbohydrates: 45g
- Protein: 40g
Prep and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour 10 minutes
Servings
- Serves: 4 people
This Lovely Lamb Balti is a perfect dish to showcase the versatility of lamb, combined with the comforting sweetness of butternut squash and the rich, complex flavors of balti curry. It’s a hearty, satisfying meal that will leave everyone asking for seconds. Enjoy your culinary creation!
