An unreal level of deliciousness. This I will be cooking again, an onslaught of compliments from my partner! Doubled the cumin and an extra half of coriander. Toasted whole spices with a little cinnamon bark, fennel seeds, fenugreek, mustard seeds and black pepper. Kashmiri, 2 tsp in the curry instead of the fresh chilli. Cooked the onion first for 30 mins and then added the rest. Added a load of water then simmered for 2+ hours to soften the meat. Portions are not overly generous, I cooked 3 portions for 2 of us.
