Thought I would post something of interest for the stomach for a change ,
Looked a bit more interesting than some of the posts .
This is for the guys or gals at home by themselves.
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These recipes are supplied courtesy of the Australian Meat and Live-Stock Corporation.
Indian Balti Lamb Curry
A slow cooking, mildly spiced dish from the North West of India
Serves 4 750g diced lamb forequarter
1 tablespoon canola oil 1 onion, chopped
283g can Patak's Balti Mild Cooking Sauce 400g whole tomatoes
2 tablespoons chopped coriander 1/2 cup plain yoghurt, optional
1 Heat a little of the oil on a high in a deep-sided pan. fry onion for 1-2 mins then remove.
2 heat a little more oil on igh. Brown lamb in small batches, remove each batch before adding the next.
3 Reduce heat and return lamb and onion. Add sauce and tomatoes (including juice). Cover and simmer for 11/2 - 2 hours or until tender.
4 Add coriander and yoghurt just before serving.
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