This recipe is a keeper, though I tweaked it a bit mostly out of necessity. I didn't have cumin, so I used garam masala, an Indian spice mix that contains cumin, coriander, cinnamon, cardamom and cloves. I substituted unsulphered apricots for the raisins and a diced sweet potato as recommended by another reviewer. And since I don't have a slow cooker, I followed another reviewer's suggestion and cooked the stew in a heavy dutch oven. I brought all the ingredients to a simmer on the stovetop and then placed the dutch oven in the oven at 375 for an hour and a half. Near the end of the cooking time I added salt to taste and a paste of arrowroot (and water) to thicken the sauce and then reduced it on the stovetop for a few minutes. (Note: I think that this entire dish could be done on the stovetop in about an hour, so I'm going to try this next time out.) I served the stew with basmati rice. Delicious!
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This recipe is a keeper, though I tweaked it a bit mostly out of necessity. I didn't have...