Lamb balti with spinach and chickpeas recipe

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

Method

1. 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.
2. 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.