Name: Lamb balti with spinach and chickpeas recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves: 4
Ingredients: 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

Nutrition Per Portion

RDA

Calories

432 Kcal

22%

Fat

20 g

29%

Saturated Fat

7 g

35%

By GoodtoKnow

published 2 October 2019

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.

Ingredients

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

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Method

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.

Top Tip for making Lamb balti with spinach and chickpeas

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.

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