lamb saag balti

lamb sag balti

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

  1. 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.
  2. Once the lamb has coloured on all sides, add the pepper and stock, and simmer for 10 minutes to get the flavours mingling.
  3. Add the spinach and allow to wilt down for a couple of minutes, stir through the cream and serve with fresh coriander.

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