British chef Jamie Oliver has put a twist on the balti curry to showcase his culinary excellence, yet the recipe is simple to make at home.
While lamb curry on the menu can be an expensive treat for the family, as lamb tends to be a bit on the pricier side, it’s a good treat nonetheless.
Best served with fluffy rice or naan bread (or both), the balti lamb curry also works extremely well with a generous helping of Greek yoghurt.
If your tastebuds are already salvating at the though of this recipe, here’s how to make Jamie Oliver’s “lovely” balti lamb curry.
Lamb curry ingredients
One medium butternut squash
Half a jar of balti curry paste
500g lamb neck fillet
One lime
One x 500g tub of Greek yoghurt
Groundnut oil
Two cloves of garlic
4cm piece of ginger
One fresh red chilli
One onion
Two x 400g tins of quality plum tomatoes
A few sprigs of fresh coriander
All these ingredients can be found at Tesco and, for ease, ordering online means you won’t need to be looking for them along the aisles.
Method
Preheat the oven to 200ºC/400ºF/gas 6. Scrub one medium butternut squash, cut into 4cm chunks, then toss with half a jar of balti curry paste and roast in the oven for 30 minutes.
Dice 500g of lamb neck fillet into 2cm pieces, then tip into a bowl. Finely grate over the zest of one lime and squeeze over the juice, then stir through most of the 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 groundnut oil to a large pan on medium heat.
Peel and slice two cloves of garlic and a 5cm piece of ginger, then finely slice one fresh red chilli. Tip into the pan and fry for a few minutes.
Reduce the heat to low, then peel and finely slice one onion and add to the pan. Cook for 10 minutes, or until softened but not coloured.
Tip in the roasted butternut squash and two tins of plum tomatoes. Fill one of the tins with water and add that, too.
Add the lamb along with a pinch of sea salt and black pepper, then bring to the boil. Cover then simmer over low heat for one hour, or until the lamb is tender, stirring occasionally.
Pick and finely chop the leaves from a few sprigs of fresh coriander, to garnish. Jamie Oliver said the balti curry is “delicious served with fluffy rice or naan bread, and the remaining yoghurt on the side”.
This recipe serves between four to six people, so there tends to be second helpings available for a family of four, or there’s the option to refrigerate some of the curry (once it’s cooled down) to enjoy the next day.
Whether you finish off the curry in one sitting or spread it out over a couple of days, one thing is guaranteed – it’s going to taste great.
