First of all, let me say, this is not the most photogenic dish. I mean, look at it:
I can assure you that it smells and tastes great. The recipe is adapted from this BBC Good Food recipe, which I followed pretty much exactly last week. I found using minced lamb made the dish quite greasy, so I decided to use some chopped up lamb leg steaks this week for a chunkier texture. I also used three, rather than two, chopped fresh tomatoes this week to make it a bit more tomatoey and a bit more saucy (oo-er). And I didn't have any peas in this week. But it still worked well without, although I could have done with adding a little more yoghurt (I was adapting it for 2 people), as I managed to make it almost hotter than the sun in terms of spice. It was edible though, which was good (unlike the time my fiancé decided to make red thai curry and put an ENTIRE JAR of red thai curry paste in...).
I served it with Dina Khobez Wholemeal Flatbreads (because I was too lazy to make my own), which were a great find in the supermarket on the way home from work this evening! It goes well with rice too.