A few weeks ago, I told you what to do if you wanted a lamb curry, but only had about half an hour to make it. And that's all well and good.

But what if you have more than half an hour? What if you have quite a few hours over the course of the weekend? Enough time to trim and cube an entire boneless leg of lamb, do an overnight marinade, and leave a pan on the stove for a couple of hours?

And what if, during the weekend you have that much time, your significant other is having a bunch of friends over to watch some Bollywood? Well then, this is what you do. You'll need:

• Two and a half pounds of cubed lamb (trimmed leg)
• Two large yellow onions
• One and a half pounds of peeled Yukon Gold potatoes
• 2 tablespoons of lemon juice
• 2 tablespoons tikka masala curry paste
• 1 poblano pepper
• 2 jalapeño peppers
• 2 inches of fresh ginger
• 8 cloves of garlic
• 1 tablespoon kosher salt
• 6 fresh curry leaves
• 2 cups chicken stock
• 2 tablespoons ghee

PREP THE NIGHT BEFORE: Take out everything except the potatoes, one of the onions, the lamb, the ghee, and the stock. In the work bowl of a large food processor, add everything. I mean, obviously, you'll want to peel the onion, and take the stem off of the jalapeño peppers, and peel the garlic, and take the stem and seeds out of the poblano, I also took the seeds out of one of the jalapeños, but you can leave the seeds in both if you want it hotter, or take the seeds out of both if you want it milder. It's pretty mild as is, though.

Anyway, pulse everything until it's pureed. Put the lamb and the wet masala into a large ziptop bag, squeeze out all the air, mix everything up so that the masala is touching all the meat, and leave it overnight.

PREP THE DAY OF: Roughly chop the other onion. Peel and chop the potatoes. 

COOKING: In a large, heavy cooking vessel (yes, I used my wok), add the ghee and put the heat to it for a good ten minutes. You want it hot, because you're about to dump three pounds of fridge-temperature meat and marinade into it.

Once the pan is hot, add the onions, then dump the meat and marinade into it. Stir it and leave it on high until the pan recovers its temperature and the lamb starts to brown a bit. About ten minutes for me, but my stove sucks.

Once the meat is cooking nicely, add the stock and bring the whole mess up to a simmer. Simmer on low, uncovered, for 90 minutes. Stir it occasionally so that it doesn't burn on the bottom. After 90 minutes, add the potatoes, bring it back up to a simmer, and cook for another 30 minutes. You should end up with a rich, dark sauce, tender lamb, soft potatoes, and shitloads of flavor. 

Serve over rice. Ideally alongside a dish with some actual non-starch vegetables in it, or some dal. A nice raita (yogurt sauce) goes nicely on top of this too, if you have time.