Lamb braised in a mild curry sauce topped with yoghurt and coriander.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes


Ingredients
750 g diced lamb forequarter or shoulder
1 tbsp canola oil
1 onion, chopped
283 g can Balti cooking sauce
400 g can tomatoes, with their juice
2 tbsp chopped coriander
1/2 cup plain yoghurt, optional

Method
1. Heat a little of the oil in a deep-sided pan on high and fry onion for 1-2 minutes. Remove and put aside.
2. Heat a little more oil on high. Brown lamb in small batches, removing each batch before adding the next. Return lamb and onion to pan.
3. Add sauce and tomatoes. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 - 2 hours. Stir occasionally.
4. If consistency needs thickening, simmer with lid off until reduced (about 15-20 minutes).
5. Serve on steamed Basmati rice, with a dollop of yoghurt and some fresh coriander leaves on top, and some crunchy green vegetable on the side.

Courtesy of themainmeal.com.au