Wow!!! My husband and I made this tonight and we are stuffing ourselves. We followed the recipe to a "T". In our experience, rolling the dough as thin as possible was the secret to creating those wonderful bubbles on the bread.

Reviewed On: Mar. 1, 2009

Thanks for the fabulous recipe. DH said best meal he's eaten in months! I looked at the ingredients for the spice blend which another reviewer posted and checked the label on the garam masala (indian spice blend) in my spice cabinet, and it was almost identical. I just added a little more cinnamon to the garam masala, and it worked perfectly. There was extra spice left after I coated the lamb, so I threw the rest in with the basmati rice I was cooking along w/ some peas--it was great with the lamb. If you like your meat rarer, try 20 minutes cooking time; that was perfect for us. We love shiraz, but already had cab open, so used cab in the sauce. The sauce was excellent! Make sure to reduce it to a thick sauce; mine turned out really rich and thick, almost like a great aged balsalmic vinegar-yummmm! Thanks for sharing a winner!

Reviewed On: Dec. 8, 2008

This was a very good base for an excellent soup. I added a dash of garlic powder, sugar, and tarragon for flavor. It was superb with some Italian croutons thrown in. Here is a great tip I've learned too: whenever a recipe calls for tomato juice, I always use plain canned tomato sauce instead and add some water. It is really the same thing---just much, much cheaper---and I don't have to worry about it going to waste!

Reviewed On: Dec. 19, 2007