Reviewed: Nov. 30, 2011

I thought this was amazing! Our family likes lamb but doesn't love it. After we all tasted this recipe- we are ALL convinced lamb can be delicious! Perfect seasoning, great sauce, wonderful over rice. I will be making this again!

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Reviewer:

dood15

Reviewed: Nov. 30, 2011

In addition to the spices listed here, I added cayenne pepper, red chile pepper, curry leaves, fennel, cardamom pods, one ground cinnamon stick, and a small amount of a meat masala blend (Laxshmi brand). It came out slightly more liquidy than I am used to so if I did it in the future I would probably use less beef stock and possibly thicken with potatoes or a small amount of flour. I served it over brown basmati with naan.

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Reviewer:

evenstareleni

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Reviewed: Oct. 15, 2011

Delicious! Easy to make. You can substitute the seasonings for a good curry seasoning if you don't have everything to make it yourself.

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Reviewer:

amberkane

Reviewed: Oct. 14, 2011

This was very good. My husband and I enjoyed it . will definitely make again. Thanks

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Reviewer:

Stase

Reviewed: Jun. 9, 2011

I fail to see any curry in this recipe, not sure if it was forgotton to be listed in the ingredients.

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Reviewer:

Vanessa

Home Town: Vancouver, British Columbia, Canada

Reviewed: May 22, 2011

I've eaten quite a bit of Indian food and this really didn't taste that authentic. The beef stock confused the flavours. I would use water the next time. It has a bit of Indian character because of the spices but lacks the heat which is characteristic of Indian curries. I added Chinese chilli sauce which made it hotter. This would be fine for someone who wants a hint of Indian character but would find an authentic Indian recipe too spicy or too hot.

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Reviewer:

GingerbreadMommy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Feb. 20, 2011

I followed this recipe exactly as written for dinner tonight and both my husband and I were very disapointed. We found it lacking spicy heat and the complex flavors we expect. I will definitely not be making this again!

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Reviewer:

danielleeeee

Reviewed: Jan. 16, 2011

Im not sure about those who reviewed the recipe saying it was mild, because my mouth was on fire after eating this, and I loved every minute of it! I lightly floured and seasoned the meat before browning, like you would with beef stew. I also added potatoes and carrots. A great, unique (and spicy) alternative to your average beef stew.

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Reviewer:

jkimmins1

Cooking Level: Beginning

Home Town: Apopka, Florida, USA

Reviewed: Jan. 6, 2011

good easy recipe,

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Reviewer:

darmstro67

Cooking Level: Intermediate

Home Town: Caledonia, Nova Scotia, Canada

Living In: Elora, Ontario, Canada

Reviewed: Jan. 4, 2011

This turned out quite good. I added additional cayenne and had to cook lamb for longer than an hour to get it tender, but I may have had the heat too low. I ground the cumin coriander and cardamom myself and I think that made the flavors nice and bright.

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