Easy and delicious! I used fresh garlic and ginger, I think that works better in general that powdered stuff. I mixed a few fresh veggies with frozen and it turned out wonderfully!

Reviewed On: Aug. 29, 2010

This recipe was surprisingly easy and the results were fantastic (see uploaded photo). To thicken the sauce and add depth, I blended half of the vegetables and garlic, then added that mixture to the pot first. After the blended veggies browned up, I added the rest of the dices vegetables and followed the recipe as written. The sauce was velvety and bold in flavor. The next day, we shredded up the leftover lamb and make a ragout with the sauce over fettuccine. This will be made again many times in my house! One more tip: top the lamb with a simple gremolatta (minced garlic, parsley, lemon zest) to amp up flavor and finish off the dish like a pro!

Reviewed On: Apr. 26, 2010

Loved this recipe - so delicious and simple to make! I didn't have any yogurt on hand, so instead I added one small jar of banana-pear baby food and 1/4 c of milk. I also added 1/4 tsp more salt than the recipe called for and a little less oil. Baby food might sound weird, but I use it in my baking often to add moisture and flavor while scaling back on oil and butter.

Reviewed On: Feb. 16, 2009