This is an Indian dish that can also be made with beef, if you’re not partial to lamb.  It’s a staple on every good Indian restaurant (or take away) menu, but the satisfaction of recreating it yourself is alone worth the effort.  But as with all the recipes on this blog, it is genuinely easy to make. The hardest part is getting all the spices, but you’ll find once you have them stocked you can use them to make all kinds of delicious curries.  The recipe requires a bit of stirring so is good to either prepare the night before (as with all curries it improves overnight) unless you have patient guests and lots of starters! Also as with all the recipes on this…