I have just finished making this dish and decided to submit a photo, This was extremely spicy as I used 2 Finger peppers, finely chopped to the recipe. Also I variate d the cooking from low to 3 hours on high and 2 hours low. I had also increased the servings to 8. this was a main course meal. Using 2 1/2 lbs trimmed from a 2.8 Pound bone in leg of lamb. Alos adding 1 1/4 cup water when turning it down to low and stirring the contents. When finished to warm we let it rest for 30 minutes before serving. If you like your food extremely spicy with a hint of curry, you'll love this dish.