This was one of the best recipes I've found on this site. I followed the basic seasoning recipe exactly but substituted leeks for the onions and replaced 4 of the carrots with cut up parsnips and turnips, and also added a large cut up yam. I increased the spices and broth to account for the increase in the veggies and let the lamb marinade for 48 hours prior to browning. I then simmered it all for 2 hours in a stovetop dutch oven. Served it with a side of brown rice.....so good!!!!! What a great autumn meal. Next time we'll try it using goat meat. Tnx.

Reviewed On: Oct. 22, 2009

An easy variation is to skip the broth and have cold, cooked egg noodles chopped up and ready. When the cabbage is near completion in the frying process, add the noodles and a bit more butter and continue frying till the noodles begin to brown slightly. We grew up on "cabbage and noodles" prepared this way.

Reviewed On: Jul. 2, 2009

Great recipe. The only change I made was to "blender" the marinade first to mix the ingredients better. I do this with every "oil and vinegar" based marinate to keep it from separating during the marinade process. I want the green onions and ginger to have a chance to "get involved" too.

Reviewed On: Jul. 1, 2009