In India, goat meat would be used in this recipe but I have used lamb on the bone purely as it is easier to obtain in the U.K. (although any meat can be used in this dish). In India it’s fiery hot but I have toned it down just a little. Don't be fooled though as it is still extremely hot.

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TheCrown public house in Nuneaton, Warwickshire fanned for its selection of fine
original Ales and of course its Curry nights that are held on the first Friday
of the month have used our Rajasthan spice blend many times and all have loved
it. Recently they added a cup of chopped tomato with garlic and a squirt of
tomato puree whilst adding the yoghurt moisture. The result was a slightly
juicer, sweet flavour that worked well with  the Neck of Lamb, the choice is yours.....

Our recipes are made specific to each curry, but do not feel you must follow them religiously, they are not etched in stone!! The heart of a good curry is in it's adaptation to your own preference.

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Recent Reviews
  1. The Phall
    The Phall
    1 review(s)
    A very good curry
    Bought a Phall Curry Kit last week and made two curries so far. If you’re a lazy cook (like me) and intend using tinned chopped tomato rather than fresh, my tip is to halve the tomato puree and leave the tomato ketchup out of the recipe. The tin of tomato is sweet enough and I found my first attempt ie I followed the recipe exactly so a tin of tomato, tomato puree and tomato ketchup was used. To me it was too rich in flavour; don’t get me wrong it was still hot but something was missing. My second attempt however was much better. I halved to tomato puree and didn’t bother with the ketchup. Let’s just say ‘it had a mind blowing effect.’ Very, very spicy but also extremely flavoursome. I can’t wait for my Naga Chilli Curry Kit to arrive this week. (Review by Phil Tompkins)
  2. Caribbean Curry
    Caribbean Curry
    1 review(s)
    I ordered this just because it sounded different, I was absolutely blown away by it. Flavours were so good. I'll order again!!!! (Review by Claire)