Instructions: Beef and lamb are both good meats to curry, allowing the flavours to penetrate very well. Pork and veal are less successful because of the close textured meat. Traditionally meat is left on the bone as the sauce flavour is improved by the bone marrow. Also in India where food is often eaten with the fingers, its easy to hold the bone and nibble the meat from it. This means that you can use some of the cheap cuts of lamb such as scrag end.

All types of flavouring can be used with meat, from chilli-laden vindaloos to sweet tasting curries garnished with pineapple.

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