Lamb and Spinach Balti
with UNCLE BEN'S Balti
 
Serves: 10
Preparation Time: 15 mins
 
200 g Leaf Spinach, Frozen
1 kg Lean Diced Lamb Shoulder
50 ml Vegetable Oil
1 kg UNCLE BEN'S Balti
Method
 
Defrost spianch and squeeze out any excess water.

Shred into pieces approximately 1/2"/12mm wide.

Heat oil in a large pan, add lamb and seal on all sides.

Allow the meat to braise in own juices until tender (adding a little water if the meat becomes dry).

Drain off excess liqud.

Add the UNCLE BEN'S® Balti Sauce and heat through.

Add the chopped spinach and simmer for 5 minutes Garnish with chopped coriander and serve.