Lamb Curry with Peppers - Bhoona Gosht (pg 81, F & E Indian Cooking)
My DH and I absolutely love this curry! The only thing I have changed is increased the meat from 450g of lamb shoulder or leg meat to
650g-700g of either lamb fillet or lamb backstrap. This does make it quite expensive to make but it is our "special" meal as we don't get out to restaurants as often as we used to with two little kiddies
It doesn't make a lot but is perfect for just the two of us. The lamb just melts in your mouth.
Another thing I have learnt cooking this dish is to scrape the bottom of the bowl with the spatula in between cooking steps as spices etc can get stuck on the bottom.
I definitely give this 5/5!
