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.