The writer is correct about the most important thing being a really ripe avocado. Learning how to pick them out of the pile at the market by the gentle squeeze test. Ripe ones are the tiniest bit soft. Those that are rock hard may take days to ripen. Those that are already soft will be rotten before you can use them.

Reviewed On: Jun. 30, 2009

Great recipe. I bought a 2 1/2 semi-boneless leg of lamb and included the shank in the stew after cutting off all the cubes I could. I also only used about half of the pan juices in the sauce. It seemed that with the fat from the lamb, I still had almost two cups of pan juice and that would take quite some time to cook off. Fresh thyme was great. I also added fresh mint, which was a very nice flavor.

Reviewed On: Jun. 10, 2009