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This curry is cooked on a low temperature in the oven and is best if its cooked then left to rest overnight, then reheated and served the next day. You can use beef, lamb or chicken. We generally make this tasty curry on Saturday to enjoy on Sunday.
Like most curries, the leftovers are even better, if you can bear to leave any! If using chicken for this recipe, legs or thighs with bone would also work well.