BR,
Everything turned out tip top, the lamb was so tender and flavoursome (got some pics at home, will post later).
Cooked it really low, about 140 for 5 hrs. I took Ed's advice and put a minimal amount of cardamom in the paste.
My missus doesn't like lamb either, that's why I invited my dad, it's his favourite
I made her chicken liver kebabs (prepared exactly the same as the lamb), which she adored.
Below is the vegetable curry recipe, couldn't get any okra, so used aubergine, spinach and thinly sliced courgette.
Got some very positive comments re the combination of the textures...
Okra Curry
• 1 1/2 tablespoons oil
• 1 medium onion, chopped
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 3/4 teaspoon garam masala
• 1/2 pound okra, end removed, chopped
• 1 large tomato, chopped
• 1 tablespoon lemon juice
• 1/2 tablespoon coriander
• Salt
1 - Pour the oil into a large pan set over medium-high heat. Toss in the onion, cayenne, turmeric, cumin, garam masala, a pinch of salt, and then reduce heat to medium. Cook for about 6 to 8 minutes, or until the onions are tender.
2 - Add the okra, still well, and cook for 15 minutes. Add the tomato and lemon juice, stir well, and cook for 5 minutes.
3 - Sprinkle with the coriander, and season.
Hope this helps, let us know how you get on
