This is my all time favourite curry to make. It’s adapted from a recipe my Indian friend gave me and the pungent flavour wins me over every time. You can use beef instead of lamb but simmer it for another 20 minutes or until the meat melts in your mouth. This is a great dish to make beforehand because it tastes better after a day or two.
absolutely sensational.I am a chef at an italian restaurant and I must say this is the nicest Indian curry i have eaten.thankyou for sharing this recipe lou - 01 Jun 2011
This has become my favorite curry!! Thanks for sharing!! Soooo good!! - 02 Jan 2012
Lovely but so rich. A little goes a long way. I used the food processor to make the paste. I think it would of been better in the pestle and mortar. I chose the beef option as it was far cheaper than using lamb. - 07 Apr 2014