This is a family recipe handed down to my from my nana Perveen, who has been making me this dish my whole life. Everyone I make it for says it’s the best curry they’ve ever had. It’s definitely a banquet dish, so I would put it in a large serving dish for everyone to dig in alongside the potatoes, the salsa and the raita from page 87. The good news is, after the initial prep you can leave it cooking for a few hours, allowing you time with your guests. Most of the spices in this recipe we have used through the book, so you should have them in your cupboards.