The only ateration I made was the addition of chopped garlic to the meat and onions. Really, it wasn't needed. I also added some pepper to the meat mixture. Other than that, I made it as published. It was a little more time consuming to prepare than I originally had planned, but it was worth it. A great recipe that will become a staple in our house.

Reviewed On: Mar. 8, 2010

After reading many reviews on this dish stating it is bland, I think I may have figured out the problem. At the grocery store I found three different types of curry powder - Curry Powder, Spicy Curry Powder and Red Curry Powder. I did the following and found the flavors of the dish were very well balanced as did others who ate it last night: used 2 1/2 T Spicy Curry Powder, 1 whole medium onion, and only 1 T sugar. Other than that, I followed the recipe exactly. Oh, and I did simmer it uncovered for approximately 1 hour, stirring occasionally. I thought it was very good. I served it with brown rice, but will probably use white or jasmine next time.

Reviewed On: Feb. 24, 2010

Ok... I followed the recipe exactly, except I doubled it for a pot luck at work. Mine wound up looking nothing like the picture. Instead, it had the texture of Thanksgiving dressing - kind of mushy. As far as the taste, it was quite good. I loved it, but I didn't receive the compliments on this dish like I have on others I've taken to work. No one asked for the recipe, except for one person. It's a very savory dish in my opinion.

Reviewed On: Apr. 4, 2008