Very good, almost as good as what I had at an Indian restaurant, EXCEPT I did NOT like it with tomato sauce. I should have known, since I don't care or it ordinarily, since it has paste and sugar in it, but was following the recipe exactly. It added a sweetness that I really didn't care for. Once I added the cream and salt, it helped mellow that out. Next time, like another reviewer, I'm going to add a can of pureed tomato instead. Also, I used walnuts for the nuts, and wow, they're so good!

Reviewed On: Apr. 16, 2007

This came out really really great! 3 things to note: 1) do NOT overdo the tamarind paste! I cut the recipe in half, then used a teeny bit more than it called for, and it was too strong at first. It's mellowed, but just be careful 2) it took 2 1/2 hours for my leg of lamb meat (cut into pieces) to get tender, not 1 1/2! 3) you will need to add salt at the end! It doesn't call for it, but you do need it!I know that's probably common sense, but just wanted to make a note. Enjoy!

Reviewed On: Apr. 16, 2007