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Eating in.

Takes 15 minutes to make, about 1 hour to cook INGREDIENTS 1 tbsp olive oil 500g beef mince 1 large onion, roughly chopped 2 green peppers, roughly chopped 2 medium carrots, roughly chopped 1kg sweet potatoes, roughly chopped 150ml soured cream Generous grating of whole nutmeg ' x 283g jar balti paste (we like Patak's) 410g can chickpeas, drained 100g sultanas Handful fresh coriander, chopped METHOD 1. Heat the oil in a large non-stick saucepan, add the mince, onion, peppers and carrots and cook over a medium heat for 15 minutes, stirring frequently, until just golden brown.

2. Meanwhile, boil the sweet potatoes in a pan of salted water for 10-15 minutes. Drain, then mash with the soured cream and grated nutmeg. Season well. 3. Preheat the oven to 200C/ fan180C/gas 6. Stir the balti paste and 400ml water through the mince mix, add the chickpeas, sultanas and coriander and simmer for 10 minutes. 4. Place in an ovenproof dish, top with the mash and bake in the oven for 30-35 minutes.

HEALTH NOTES Per serving: 827kcals, 31.6g fat (11g saturated), 35.3g protein, 96.6g carbs, 40.3g sugar, 2g salt

CAPTION(S):

l Balti Pie (serves four) Today s recipe is taken from this month's Delicious Magazine, which is on sale now at all good newsagents.
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Title Annotation:Features
Publication:Sunday Mercury (Birmingham, England)
Article Type:Recipe
Date:Dec 6, 2009
Words:219
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