I have the dubious honour of organising, running, and cooking for our annual Burns Night Supper for up to 30 people. At least I have the fun bits of deciding what we eat and stabbing the haggis and we all have a good night. Some drink is taken. But......... Yesterday, SWMBO found a recipe for a Haggis Bajia, with an Orange and Whisky sauce, which got me thinking (not always a good thing) about next year's do....... I'm now thinking very seriously about having a Burns Night Curry Supper - hence the thread title. So, Haggis Bajias as a starter, what would you lot recommend for a Main and Pudding - bearing in mind the constraints imposed by it being predominately a Burns Night? Also that I have to prepare and cook it all in a normal domestic kitchen. Any way of introducing lamb and turnip/swede in a spicy/curried manner? Please hurry up, as I only have 51 weeks to sort it out! PS - as an aside, for my last wedding we were a gnat's knacker away from having an Indian feast!