This is a good traditional curry recipe. Remember to fry the onions well! Like a lot of curries it always tastes better if you can leave it sit for a few hours or overnight.
I made this curry a little differently, I used ghee instead of oil and from step 6 I placed everything in the slow cooker. Turned out excellent, quite a tasty and spicy curry. Easy instructions and uses herbs and spices that you can actually find in the local shops. Cheers - 19 Mar 2013
I thoroughly enjoyed it. It had a nice, well-balanced flavour with quite a bit of poke (this curry looks virtually identical on the way out). Recommended - 06 Nov 2012 (Review from Allrecipes UK & Ireland)
Have tried it twice so far--once without nutmeg (couldn't find it), and once with. Much better without as the nutmeg seemed to douse the flames a bit. Noticed it immediately after adding the nutmeg (aroma lost its zing) and at dinner, just didn't have the same kick. - 06 Jan 2013 (Review from Allrecipes UK & Ireland)