This weekend's challenge was Chicken Dhansak.
I found the recipe on BBC Good Food. It's the Mary Berry recipe.
The fiddliest part of the recipe was splitting the cardamom pods to get the seeds out, and the grinding them in the mortar and pestle.
I don't know if other Dhansak recipes have honey in them, but this does. It made the chilli less fierce.
A lovely spicy, sweet dish, that is also quite dry.
Any changes if I make it again? Only remember to start around 3 hours before I want to eat, as once everything is combined, it then has one and a half to two hours in the oven.
I might also try it with moong Dahl in place of standard red lentils.