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- 400 g quality casserole lamb
- zest and juice of 1 lime
- 500 g Greek style yoghurt
- 1 teaspoon sesame oil
- 1 large sweet potato, washed, but not peeled, cut into 2cm cubes
- 200 g green beans, topped but not tailed and snapped in half
- 150 g dates, cut in half
- 400-500 g balti sauce
- 300 ml organic vegetable stock
- 1 red chilli, finely chopped
- 1 small cucumber, deseeded and finely chopped
- zest and juice of 1 lemon
- 200 ml crme frache
- sea salt
- freshly ground black pepper
- a few sprigs fresh coriander
Directions:View on Jamie Oliver
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