Now gets made every Saturday absolutely the best, I use neck of lamb and a lamb shank

Add only a tiny amount of sugar to taste for me,

Hi Nisha, I’m finding my sauce too sweet, I think I will reduce the sugar down next time, what can be added to reduce this? Lemon juice? Didn’t want to disrupt the flavour too much John

I made this for my family, along with butter chicken Bombay potatoes and vegetable curry. All from recipes on curry club. The meal went down a treat and I loved cooking them. I love these recipes xxx

what can i sub with green card powder i dont have aany

I made this for my family, along with butter chicken Bombay potatoes and vegetable curry. All from recipes on curry club. The meal went down a treat and I loved cooking them. I love these recipes xxx

I’ve made this last night for friends and family. I used mutton with lots of bone in that I got from a local asian butcher. Oh my!!! It was utterly delishes and in my my opinion possibly the most authentic curry I have ever cooked. This will certainly be repeated over and over again in our household. Thank you Nisha.

Hi Natasha The lamb does not reduce down in quantity as you reduced down in size, which is a bit of a disappointment

Absolutely heavenly!!!! So easy and what I would say is use a good quality butcher. We bought 1.5kg lamb shoulder and scaled down the recipe. The lamb was grass fed, local and slaughtered on the farm. It cost £28 and had made at least 4 portions. You couldn’t get a curry of this standard for £7 a head in any restaurant and this is probably THE best curry we’ve ever had!!! Super easy, full of flavour and unbelievably tender. We served it with the easy pilau rice. A*

Hi, please tell me where you get those magnificent pans?

Hey Nisha, I'm just cooking enough for two people but the lamb doesn't reduce to size so I'm guessing about 700g yes?

How much lamb is needed for this recipe, please?