Reviewed: May 11, 2012

This was OK, and the mint made it "interesting," and the garam masala lent an Indian taste to it.

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Reviewer:

Mikezcookin

Cooking Level: Expert

Reviewed: Apr. 7, 2012

Awesome Recipe! Read multiple reviews and decided to stick to the recipe as written as far as ingredients and measurements. Only change I made was start is all in one pot; browned ground tukery, onions and garlic 1st then added all the other ingredients. Then transferred to a slow cooker for 4+ hours on low and served over rice with sour cream on the side. Loved the flavor combinations. Thanks Bonnie C ;-)

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Reviewer:

Victoria

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Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Phoenix, Maryland, USA

Reviewed: Feb. 14, 2012

yum! great flavor!

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Reviewer:

rachel.castlen

Cooking Level: Beginning

Living In: Spokane, Washington, USA

Reviewed: Oct. 29, 2011

Such a great stew and a fun change from traditional ground beef dishes. The only modifications I made were to use 2 cans of garbanzo beans, and slightly less cumin - 1 1/4ish tbsp. Great flavor, no need for salt to please our palates. We ate it over orzo, with a dollop of sour cream stirred in. Perfect leftovers too. Yum!

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Reviewer:

felicity

Reviewed: Sep. 20, 2011

This was excellent, but I think only because I reduced the red pepper flakes to 1/2 tsp - more than that would have made this way too spicy. I used ground turkey, doubled the garlic, used fresh chopped spinach and a half package (about 8 oz.) of whole wheat fettucini. I didn't stir in the sour cream but rather just add a dollop when serving. Oh, and because I didn't read through the recipe, I just added the pasta to the meat/tomato mixture and let it cook that way so I had to add a cup of water to have enough liquid to cook the pasta. Really enjoyed this! A little exotic, very filling and relatively quick and easy to prepare.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Aug. 13, 2011

Pretty good. I thought it was a tad spicy for us; I'd cut back on the red pepper next time. I also thought the chili powder and cumin overpowered the other spices, so I'd cut those down and increase the garam masala and the mint. I love mint in meat dishes, and added some fresh at the table, but I thought it still needed more. A very interesting variation on chili; thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 11, 2011

I thought this was really good and not overly spicy. I added extra garlic and used egg noodles. I'd consider making this again!

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Aug. 3, 2011

It desperately needed salt and I made my own garam masala from this site, which I had to omit the cloves (allergic) and cardamom. I also added 2 cans of garbanzo beans because I LOVE them. It was incredibly awesome!

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Reviewer:

michellina124

Reviewed: Apr. 20, 2011

For as spicy as this recipe is (and it's quite zesty), it's a bit bland in the middle. Not sure what it is, but I'd for sure remove a bit of the garam masala.

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Reviewer:

Lisab287

Reviewed: Jan. 21, 2011

The recipe was delicious. I followed it just as it is on here, except I added chopped cabbage (since I had half a head in the fridge) and about a tablespoon of brown sugar since it came out a tad bit spicy from the peppers flakes. It turned out delicious with a hint of sweet and spicy and YUM... :)

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