Before we start, I must admit that this is a re-blog of an earlier post of mine which has now been removed. I shall be doing this with a number of my earlier recipes over time as, since the date of their original posting, they have been significantly improved. This curry received the “special treatment” because it is such a fantastic recipe which I have, in the past few months, perfected. Indeed, I now genuinely understand what it takes to make a simply fantastic curry. First of all, don’t hold back on flavour – pack it full, or it shall only disappoint. Secondly, cook it for a significant length of time – this helps the flavour of the spices really develop. Thirdly, cook each type of meat in a different way – chicken needs to be added a mere 10-15 minutes before serving, while beef or lamb needs to be cooked from the start and for a long time.