This is a firm favorite from the awesome Food Of India book. Regularly it delivers 'the best curry I've cooked at home'. A top recipe.
Mind you - anything that starts with pots, chilli and a shoulder of lamb cannot go that wrong eh ?
As always, freshly toasted spices
Ground ground and slowly fried to release all those oils
Whenever I use a shoulder I'll pop the bone in for extra flavor (and meat)
Clive: A loving close up