This was awesome! I added a potato to the meat (cubed small, about 1/2in or so) and I've got to say they became the best part of the dish. They soaked up all the flavours and coloured all the way through-reminded me of roti potatoes. Keep the cinnamon at a pinch but don't be too shy with the ground clove. I also doubled the paprika, added a couple dashes of cumin and tumeric and ignored the wine outright. However, I felt the dish lacked a saucy quality, so perhaps the addition of the wine would allow for a richer juice. I'm using it next time, plus more liquid in general. Finally, I would suggest either putting the potato slices you'd place on top on the bottom instead, or simply using the top taters to hold in the moisture and chucking them before eating. They didn't cook up nicely at all. They dried out on top but stayed undercooked throughout the rest of the slice. Oh, and the cream isn't terribly important, so don't go running out to buy a carton of cream. I just happened to have it on hand, but I wont bother next time. I hope this is helpful, thanks so much for this recipe, it really is wonderful!
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This was awesome! I added a potato to the meat (cubed small, about 1/2in or so) and I've got...