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Reviewed: Jun. 13, 2008

Good recipe, a lot like what I had at an Indian restaurant recently and was trying to duplicate. Traditional/authentic Indian food is very much spicier than what American tongues are used to. This is a very authentic recipe. If it's too hot for you, curry to taste. I think it's wonderful!

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Reviewer:

Aslieas

	Cooking Level: Intermediate
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Reviewed: Apr. 14, 2008

Needs salt to add flavour

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Reviewer:

Ronald


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Reviewed: Oct. 25, 2007

This recipe doesn't make sense. Either ingredients are missing or miss-proportioned or steps are incorrectly ordered. With enough alterations any recipe would be good but why bother trying to correct this tasteless ditty.

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Reviewer:

Colin Meadows


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Reviewed: Jul. 29, 2007

I used tsps of curry powder (not tbsp), 1 cup of vegetable broth, and put rice on the side. The currants made this dish delicious, otherwise it was just ok.

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Reviewer:

Lissy


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Reviewed: Mar. 14, 2007

It was OK. The marinade really didn't do much to flavor the meat and the overall stew wasn't very flavorful (though it could have been the type of curry used--I made it at my sister's). Folks seemed a little put off with the rice being IN the stew rather than the stew served over the rice--but this is easily done if desired. I was really hoping this would be great (the recipe looks yummy) but it was just OK.

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Reviewer:

AMH


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Reviewed: Apr. 28, 2006

i doubled the yoghurt, used rice as a side; only 2cups of stock(i used chicken it's all i had) Thickend the stew with a little flour and only used a couple of Teaspoons of curry - nice, will make again:)

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Reviewer:

justcookin


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Reviewed: May 29, 2005

The yogurt curdles during the cooking process, the spices are too assertive, and the finished recipe is a liquid clumpy mess. Definitely not recommended.

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Reviewer:

chvickers

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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Reviewed: Oct. 11, 2004

Although flavorful, 3 tablespoons of curry overwhelms the taste. This recipe is poorly written; it's not detailed enough. Also, adding 8 cups of broth at the end and simmering for only 5 minutes results in a soup, not a stew. I ended up thickening with cornstarch mixture. Recipe never says when to add slivered almonds, or that they should be toasted before adding. I would not make this again.

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Reviewer:

KATHIE F


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Reviewed: Feb. 10, 2004

This was wonderful -- I served it to my family for dinner and they raved about it. I brought it in to work the next day to share with co-workers, and many asked for the recipe. This will definitely be made again!

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Reviewer:

LOLLIEMOUSE


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Reviewed: Jan. 16, 2004

This recipe is great if made with 3 TEAspoons of curry instead of TABLEspoons.

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Reviewer:

MLOOKNANAN


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