After the success of a recent curry, I had leftover onion base and balti paste. To ring the changes I had a lamb and spinach version, and it was delicious. I really recommend the Waitrose onion curry base, it’s a brilliant time-saver and packed with taste.
Lamb saag balti:
½ jar of onion curry base
2 tablespoons Patak’s balti paste
1 red pepper, diced
2 lamb leg steaks, diced
1 pint chicken stock
1 tablespoon double cream
1 bag of spinach leaves
- In a little oil, fry the onions and paste together for a minute until really sizzling. Add the lamb with a pinch of salt and stir well to coat.
- Once the lamb has coloured on all sides, add the pepper and stock, and simmer for 10 minutes to get the flavours mingling.
- Add the spinach and allow to wilt down for a couple of minutes, stir through the cream and serve with fresh coriander.