This was probably the best, most authentic curry I've ever made. I've made lots! I doubled the sauce and it ended up a little salty (could have been my mistake!), so I added potatoes and peas to absorb some of the salt and finished it up with 8 minutes in the pressure cooker to cook the potatoes. I then removed the meat and veggies and cooked the sauce down a bit to thicken it a little. I served it with basmati rice and naan bread. My family raved about it. It had a nice kick and the sauce was so rich and flavorful. I'll try it with lamb next time!
