Thanks for the fabulous recipe. DH said best meal he's eaten in months! I looked at the ingredients for the spice blend which another reviewer posted and checked the label on the garam masala (indian spice blend) in my spice cabinet, and it was almost identical. I just added a little more cinnamon to the garam masala, and it worked perfectly. There was extra spice left after I coated the lamb, so I threw the rest in with the basmati rice I was cooking along w/ some peas--it was great with the lamb. If you like your meat rarer, try 20 minutes cooking time; that was perfect for us. We love shiraz, but already had cab open, so used cab in the sauce. The sauce was excellent! Make sure to reduce it to a thick sauce; mine turned out really rich and thick, almost like a great aged balsalmic vinegar-yummmm! Thanks for sharing a winner!
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