Instructions: Heat a little of the oil in a deep-sided pan on high and fry onion for 1-2 minutes. Remove and put aside.

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.

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.

If consistency needs thickening, simmer with lid off until reduced (about 15-20 minutes). Add coriander and yoghurt just before serving.

Serve with Basmati rice and a variety of Indian chutneys or pickles.

If youre after something a bit sweeter substitute the Balti mild cooking sauce with a Korma variety curry.

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