Lamb balti

1 HEAT ½TBSP

OLIVE OIL, ADD

1 SMALL ONION

AND 1 SMALL RED

PEPPER, SLICED,

AND COOK ON A

LOW HEAT FOR 10

MINS. REMOVE

FROM THE PAN

AND SET ASIDE.

INCREASE THE

HEAT AND FRY HALF 350G LAMB NECK FILLET CUT INTO CHUNKS

FOR 2-3 MINS UNTIL BROWNED. REMOVE FROM THE PAN, REPEAT WITH THE REMAINING LAMB.

2 RETURN ALL THE MEAT TO

THE PAN WITH THE ONION AND PEPPER, STIR IN 1TSP GROUND CORIANDER. ADD 400G CAN CHOPPED TOMATOES, BRING TO THE BOIL,IL COVER,VER REDUCE THE HEAT AND SIMMER FOR 25 MINS. 3 STIR THROUGH 50G DRIED APRICOTS, HALVED, AND

½ X 450G JAR PATAK’S BALTI SAUCE, COVER AND SIMMER

FOR 25 MINS. ADD 100G YOUNG LEAF SPINACH AND

STIR UNTIL WILTED. SERVE WITH 25G BROWN BASMATI RICE.