Follow the hints that others noted: Drain yogurt and cucumbers to keep a thick, creamy sauce/dip. Love this stuff.

Reviewed On: Dec. 27, 2008

We made this for an impromptu Christmas Eve dinner with friends. We decided to substitute a pork loin for the lamb since it was more cost effective and would feed our small crowd. My husband already had a Ras el Hanout spice mix on hand that he's been experimenting with so this was perfect. He also added some pre-made au jus that was in our fridge to add more richness to the sauce. It was fabulous.

Reviewed On: Dec. 27, 2008