DH found this recipe on a blog site and asked me to save and will hopefully be making in the next day or so. Please note I made the following changes from the original recipe - the original finely chopped the onion, they used 3/4 can of whole plum tomatoes and chopped but did not specify size of can, they used a generous handful of coriander while I used spinach, they used 2 dessertspoons of natural yoghurt and I used 3 tablespoons of Greek yoghurt. I boned a 1.3 kilo leg of lamb and got 725 grams of lean meat and I also threw the shank into the pot. I served over rice with naan bread and did not make the salad. Also the original poster said to cook for 2 hours but I found it needed 3 hours to get to the point it was thick and glossy and there is a lot of gravy for the rice. Please note I have not allowed time for boning the lamb and cutting it up but it took me 20 minutes. 19th January - made again using 2 legs of lamb (which I deboned) got just under 1.8K of meat and used double recipe and it took 4 hours to cook, at a slow burble or slow simmer, and added lamb shanks as well and there was no meat left on them after the cooking time (next time I will also put the leg bone in as there was still some meat there [still haven't got my boning skills that fine as not to leave some meat :lol:] and I think the marrow from the bones help to thicken the sauce and add flavour as well), this time I also added beans in the last half hour of cooking and shredded spinach just before serving and the DH also suggested potatoes being put in when the onions are cooked but I vetoed that for us for if I serve with rice that is too much carb for me as a diabetic unless I pick the potatoes out of my portion but something to keep in mind for those that do not have that problem (I usually have a small tomato, cucumber and lettuce salad on the side and I do serve with naan bread).