Scaling up a curry recipe

[TheWoollybacksWife]

I want to make double quantities of a curry recipe. Is it as simple as doubling ALL the ingredients or do I need to scale down the spices?

It's this recipe for Hyderabadi Lamb Shanks although I make it with cubed lamb.

I’d scale everything up. Bear in mind you probably won’t need to cook for as long if you’re using boneless meat.

@SalviaOfficinalis thank you. I did think that would be the case - I mean if I prepare it in two batches and add them together for the long cook it would be a straight doubling of ingredients so it makes sense.