This is my all time favourite curry to make. It is adapted from my mum's recipe and the aroma wins me over every time. This is a great dish to make beforehand because it tastes better after a day or two.
Serve with naan, roti or rice. You can also use chicken instead of lamb. When cooking with chicken, please omit the khaskhas. Cook this dish one day ahead and chill it in the fridge overnight. The next day, remove the layer of fat that is on the curry.