Hidden Valley

Indian Balti Lamb Curry

Hidden Valley


750g diced lamb forequarter
selection of Indian pickle or chutney
1 onion
283g can balti mild cooking sauce
400g can tomatoes
2 tbspns chopped HIDDEN VALLEY HERB coriander
½ cup yoghurt
1 cup basmati rice



Heat a little oil on high in a deep-sided pan. Fry onion for 1 - 2 mins and remove. Brown lamb in small batches, removing each batch before adding the next.
Reduce heat and return lamb and onion to pan. Add curry sauce and tomatoes (including juice). Cover and simmer for 1½ - 2 hours or until tender.

Add coriander and yoghurt just before serving. Cook rice according to packet directions.

Serve with basmati rice and choice of pickle or chutney.

{Serves 4}


Hidden Valley