Just look at the colour, this is the colour curry's should be, not red, full of tomatoes and colouring, that you might get at your local curry house. Brown it should be! This is one of my favourite dishes of all time, my dad's Lamb Korma, a simple dish to make consisting of yogurt, herbs, spices, nuts, spring leg of lamb, de-boned, fat removed, cut into large chunks and a couple of hours cooking. Perfect with naan bread and plain rice, totalling divine!
