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.


  • 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


  1. Prep the Ingredients: Start by preparing your butternut squash, lamb, and all the aromatics as directed above. This will make the cooking process smoother.
  2. 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.
  3. 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.
  4. 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.
  5. Introduce the Squash: Add the diced butternut squash to the pan, mixing well to ensure it’s coated in the curry paste.
  6. 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.
  7. 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.
  8. 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.
  9. 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


  • 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!

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