Lamb balti is one of everyone’s favourite curry recipes. We’ve given it a healthy twist with protein packed chickpeas and healthy green spinach, for a tasty, easy curry that comes in at just 432 calories per serving. There’s already a moderate heat in this recipe, but if you like it really spicy, you can add a little more curry paste to taste.
- 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
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.
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.