- Most Helpful
- Highest Rating
We try to eat a different curry about once a week, so it's hard to get really excited about them. Charishma, this was excellent. It was simple, but the flavour was fantastic. We used 2 tooth, a sheep older than lamb, but younger than mutton. It took 2 1/2 hours of cooking for it to be tender, and we had to keep adding water as it evaporated but I think this really added to the flavour. No changes to a great recipe that we'll make again.