I used this recipe mainly as a reference for the spices. I made it with lamb sprinkled with all the salt, garam masala, and tandoori masala - when the lamb was browned and all liquid evaporated, I added the ground ginger, onion, and garlic, and cooked for about 10 minutes. Then I added crushed tomatoes and cooked for about 45 minutes, until lamb was tender, then stirred in the cream. Really really good. Oh, and depending on the spiciness of your tandoori masala, the chili powder may not be necessary.
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I used this recipe mainly as a reference for the spices. I made it with lamb sprinkled with...