<font color =red>Indian Balti Lamb Curry</font>

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.
+++++++++++++++++++++

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.