I didn't stick with the timing of the recipe as I wanted to serve as a spicy 'curry' type meal with rice. Used the ingredients or as near as I could, added mushrooms, garlic cloves, and diced peppers and cooked it all with a dash of red wine. Used diced venison steak and added this when everything else was bubbling away. Turned off the heat and left for a few hours . I cooked this in the morning and we ate it for dinner in the evening. Absolutely lovely, very rich due to the butter and oil. Plain rice complemented this dish beautifully. Will definitely do again and you could use any meat or even lots of pulses if preferred.
