This was a real favourite in the Glasgow curry houses of old. I tried to recreate it last week using diced lamb from the supermarket and fresh fenugreek (methi) leaves, done for 5 hours in the slow cooker. Two issues - the lamb was not tender, also the leaves didn't seem to break down and impart the same colour or flavour to the dish.

Does anyone have an authentic recipe, also what type of lamb is best, should you use halal? Would dried leaves be better than fresh?