Lovely lamb balti
Roasted butternut squash, yoghurt-marinated lamb
1 hr 30 mins
Not Too Tricky
serves 4
Ingredients
1 medium butternut squash
½ a jar of balti curry paste
500g lamb neck fillet
1 lime
1 x 500g tub of Greek yoghurt
groundnut oil
2 cloves of garlic
4cm piece of ginger
1 fresh red chilli
1 onion
2 x 400g tins of quality plum tomatoes
a few sprigs of fresh coriander
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub 1 medium butternut squash, cut into 4cm chunks, then toss with ½ a jar of balti curry paste and roast in the oven for 30 minutes, or until tender.
- Dice 500g of lamb neck fillet into 2cm pieces, then tip into a bowl. Finely grate over the zest of 1 lime and squeeze over the juice, then stir through most of a 500g tub of Greek yoghurt, keeping some back to serve. Leave to marinate for around 30 minutes.
- After the squash has had 15 minutes in the oven, add a good lug of groundnut oil to a large pan on a medium heat.
- Peel and slice 2 cloves of garlic and a 5cm piece of ginger, then finely slice 1 fresh red chilli (deseed if you like). Tip into the pan and fry for a few minutes.
- Reduce the heat to low, then peel and finely slice 1 onion and add to the pan. Cook for 10 minutes, or until softened but not coloured.
- Tip in the roasted butternut squash and 2 x 400g of tins of plum tomatoes. Fill one of the tins with water and add that, too.
- Add the lamb along with a good pinch of sea salt and black pepper, then bring to the boil. Cover then simmer over a low heat for 1 hour, or until the lamb is tender, stirring occasionally.
- Pick and finely chop the leaves from a few sprigs of fresh coriander, to garnish. Delicious served with fluffy rice or naan bread, and the remaining yoghurt on the side.
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