Reviewed: Jan. 25, 2012

Used most of the ingredients except curry leaves. Used curry instead. I did not follow the method at all as it looked too tedious, I just "winged it". Came out perfecto! Wonderful flavours! Thanks, I will be making this again.

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Reviewer:

M'Lady

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Barrie, Ontario, Canada

Reviewed: Dec. 27, 2011

This is a great recipe. Had to use mutton instead of lamb, Wonderful. Had to cook it longer but flavours were even more intense.

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Reviewer:

Nigel

Reviewed: Sep. 29, 2011

This was super exceptional; my guests are still talking about it. I made this accompanied by chapatis and it was finger licking great! I had no tamarind paste so I used some lemon juice (for the zesty taste) and I substituted the sugar with honey. Thanks a mil for sharing!

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Reviewer:

Sheila

Cooking Level: Expert

Reviewed: Aug. 19, 2011

I have been cooking curries for a few years and this wosrt!! overall a good flavour but does not resemble a madras and is far too oily even though I did not use Ghee!!! Much better curries out there!! Dirty!

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Reviewer:

sarahfcc

Reviewed: Aug. 11, 2011

This was really good and not as complicated as it may seem at first glance. I went light on the tamarind and made my own garlic and ginger paste. Nice, complex flavors.

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Reviewer:

JENNCC

Reviewed: Jan. 31, 2011

Oh. My. GOODNESS!! This made my house smell like heaven, and was absolutely delicious! As per other reviews, I went easy on gthe tamarind, and since the instructions don't say when to add the curry leaves, I added them with the cardamom and fennel. Funny thing about the curry leaves. HAving never made curry before, I went to an Indian grocery store and asked if they had them. "Yes." he said, and went back to his bookkeeping. "Um where are they?" "In my store." I tried not to laugh. I had no idea where to look. Smart aleck. Finally asking if he could be a bit more specific, he sent someone to show us where they were. (In the refrigerated sectio, for those of you that don't frequent Indian grocery stroes) Served this over basmati rice with premade naan, mint chutney, and plain yogurt. I would have made mango salad if they were in season, but cucumber salad would have been good too. YUM!

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Reviewer:

SweetPea

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Nov. 15, 2010

Tastes way better than local restaurants, thanks!

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Reviewer:

oceline

Cooking Level: Expert

Living In: Fremont, California, USA

Reviewed: Mar. 27, 2010

Never made Indian Curry before but this came out very nice. Surley I will make this again. Had a little too much of something (to my taste) and I believe it was the Tamarind Paste even I had only a little teaspoon for 8 servings.

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Reviewer:

Erling Tambs

Reviewed: Dec. 20, 2009

This is my favorite recipe I've come across on allrecipes.com and the only authentic Indian recipe I've found here as well. Most others call for 'curry powder', always a bad sign. I made this as part of an Indian feast (something like ten different dishes) and this one was by far the winner. Why haven't more people tried this one out??

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Reviewer:

foodcook

Reviewed: Sep. 11, 2009

I love this recipe! I have made it several times myself and last night made it for dinner guests who loved it as well. I do make some modifications- I add tomatoes to my curry paste and blend that all together- I use fresh ginger and fresh garlic- not pastes and add that to the curry paste as well and puree well. I use coconut oil as we cannot tolerate ghee and I use this with beef, chicken, lentils or lamb- depending on what I have on hand.

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