I try to rate recipes based on the original, but it must be noted that I have a huge tendency to eye-ball measurements. With that being said, the only real changes I made was to use fresh mined garlic instead of powdered and olive oil instead of regular cooking oil. Also, I ran out of raisins, so I substituted craisins. Ultimately, this turned out lovely. The meat was tender and the "sauce" was full of flavor. My roast was not quite 2lbs, so cook time was approx 2hrs (could have used a little less time, but no complaints). I don't know if was supposed to do this, but the "sauce" was more like a sticky yummy topping - which I'm sure could have been thinned to make a delicious chunky gravy, but I didn't see any need. My 14 yr old son, who can be annoyingly teenagerly picky, loved it. Since my hubby was working late, our son and I made sandwiches with the meat. I don't plan to make any changes to this recipe next time I make it. The type of chutney may make a difference, though.
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