Reviewed: Sep. 10, 2008

I found this recipe bland and pepped it up with twice the amount of massala and some yellow curry sauce. I also made it the night before in an electric frying pan and kept it overnight and reheated it in the oven in a casserol. Got lots of compliments - was a dinner party. little bland.

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Reviewer:

leeanne

Reviewed: Sep. 10, 2006

This was my first experience cooking lamb. I took the advice of others and used a quality cut and cubed it myself. Love it, love it, love it. I halved the recipe...wish I had doubled it!!

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Reviewer:

MAGOO00

Cooking Level: Expert

Home Town: Marion, Ohio, USA

Living In: Bedford, Texas, USA

Reviewed: Jun. 20, 2006

definitly a nice CURRY dish. i loved the taste, but might add a little bit of chilli powder for some zing next time.

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Reviewer:

Mrs B

Cooking Level: Expert

Living In: Darwin, Northern Territory, Australia

Reviewed: Mar. 3, 2006

If you do not like curry dishes DO NOT eat this dish. I through the whole thing away. Just not my taste.

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Reviewer:

kperdigao

Reviewed: Feb. 24, 2006

This was my first Allrecipes.com attempt. I first made it when I was 17 or 18... so it's been 4 or 5 years now. This is still my favorite "impress dinner guests" dish! I've made it with lamb, and with chicken and both ways are great. I haven't made the jeweled rice though, because I prefer to use the recipe for Coconut Rice submitted by Sara K. The coconut rice uses curry, coconut milk, and ginger and complements the masala very well. This recipe takes a little time, but it's very delicious and worth the effort!

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Reviewer:

Michelle B.

Home Town: Norfolk, Virginia, USA

Reviewed: Feb. 14, 2006

Excellent! Loved this recipe... even my picky husband enjoyed this very much. I will make this again.

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Reviewer:

julie2x

Living In: Brooklyn, New York, USA

Reviewed: Nov. 10, 2005

WOW this was awesome! So gourmet, and it made a beautiful presentation on the plates (with a sprig of cilantro for garnish). I agree with the other reviewers...DO NOT use stew meat. I used boneless butterflied leg of lamb that I cubed myself. So tender, and it cooked up perfectly! I can't wait to make it again. I may try adding a little garlic and ginger next time. It would also be good with toasted slivered almonds (just because I like to experiment)...but it really is perfect the way it is!

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Reviewer:

LAURA B.

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Mount Laurel, New Jersey, USA

Reviewed: Apr. 28, 2005

We love this recipe! I've made it twice with chicken, and the only change I made is to omit the salt. The Garam Masala I bought has salt as the first ingredient(!) and it was too salty with the added tsp.

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Reviewer:

JEN4EVANS

Reviewed: Aug. 25, 2004

Amazing! This recipe was delicious -- i took people's suggestions and used quality lamb. Chicken would probably be great too. one change: 1 cup of rice isn't quite enough for the amount of sauce (maybe 1.5 cups would be more fitting).

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