TOP NOTCH! WHAT A TREAT! My husband brought home a cheap, fatty pork shoulder roast instead the pork tenderloin I had requested for a stir-fry I had planned to make. I smiled, and said "Thanks Sweetie", while I wondered what to do with such an awful-looking cut of meat. Not only was this recipe perfect for the fatty pork shoulder I had, it was so delicious and tender! The fat seemed to have melted into the dish as there was nothing to cut away. Mine was cooked in three hours (not six to seven as stated in the recipe). This may be because I halved the recipe and cut the roast in half to reduce the height of the roast so that it would be covered with half the amount of water. By chance, more of the surface area of the roast was browned this way as well. I used fresh tomatillos (not canned), and fresh chilies (not canned) and added the fresh cilantro half an hour before serving (not during the cooking time) to keep it fresh. I will definitely make this recipe again. UPDATE: IT LOST THE "WOW" FACTOR THE SECOND TIME I MADE IT. The second time I used pork tenderloin (not pork shoulder), made the full amount (not half) and had to cook it overnight when it wasn't done in 6 hours as I had to go to bed (half the amount took 3 hours last time). I would definitely use pork shoulder and BE CAREFUL not to over cook it even in a slow cooker. What I made this time is okay, but not especially delicious. The meat is dry, and the seasonings are "tired".

My husband loved this recipe. He raved about it for 20 minutes, and said it couldn't be better. He gave it 11/10 using our own 10 point rating system, which I translated to a "5". I thought it was very good too, but more a 7/10. It was an excellent way to make the best out of a cheap cut of meat. I made this recipe with fresh (not canned) whole (not chopped) chilies so my husband could mash them and have his portion spicy, and I could remove the peppers from my portion and have it less spicy. I also used fresh garlic (not powered). Next time I make this I will use different types of hot peppers for the sake of variety.

Wow! This was very good! The next time I make this I will double the recipe so I have more to enjoy. I was surprised how naturally sweet it was given that the only sugar in it was in the mayonnaise. I made it with fresh dill because I bought that by mistake, but I think it added to the salad. I was hesitant at first to add horseradish, but much to my surprise it gave the salad some zip - I couldn't taste "horseradish" at all. The only reason I don't give this recipe a 5 is because my red onion had a bit of a "skunky taste." Next time I will make this salad with a sweet onion, or leave the onion out completely. The onion color doesn't matter that much because the beets stain everything else in the bowl. Perhaps if I had marinated the salad longer than 2 hours the onion taste would have mellowed out.

I'm not especially fond of kiwi, but this was delicious. The combination was surprisingly zesty. It was a refreshing change from the typical boring cucumber-yogurt raita. I will make this recipe again. (I made it with the very creamy Mediterranean-style thick yoghurt, and substituted hot sauce for cayenne pepper as I didn't have any on hand. I also added extra kiwi after I realized how good this combination is.)

I made this without the sugar and it was still more than sweet enough for my taste with just the honey. I was surprised when the "marinade" thickened in the pan: It is not clear to me which ingredient would have thickened it.

What a FANTASTIC recipe! It tastes very authentic and it is so easy to make. My husband is Iranian, and Iranians usually grate the onions by hand for their kababs (rather than chop them finely). I'm too lazy for that, and usually just puree them in the food processor (S Blade, NOT the grater disc). For this particular Indian-Style recipe, I suggest doing all of the following in the food processor: (a) "mincing" the ginger; (b) "grating" the onion (JUST BARELY PUREED and added on top of the ginger); (c) mixing the spices with puree mixture so that they will be evenly distributed in the meat mixture; and (d) adding the cilanto and mint to the onion puree and "pulsing" a couple times to "chop them finely". (You will want to work quickly and wash your food processor right away so the spices don't stain it.) Also, in the wintertime, we often just make meat patties using a restaurant-style burger press, and bake them in the oven with a broiler treatment the last few minuites. Although it is not as good as on the BBQ, it is still pretty darn good. This is one of our favorite recipes!

This was very good. I wouldn't hesitate to serve it to company. It tasted like the soups served in Japanese restaurants. I made it with dried and rehydrated shiitake mushrooms I had cooked a few days earlier and left soaking in broth (4 cups water, 1 tablespoon of soy sauce). I used the shiitake broth (not chicken broth) to make this soup. The shiitake mushrooms were "meaty", so I could have easily turned this recipe into a vegetarian soup by leaving out the chicken. I will do that next time I need a good, interesting lunch to serve vegetarian friends.

CRUSTLESS FLAN VARIATION: I poured the batter into my flan pan (no crust), and it turned out great. Mine took 1 hour to cook (not 45 minutes). I also had chopped up the spaghetti squash into small coconut-length pieces as suggested by other reviewers, and substituted the one cup of sugar with 1/4 cup of honey (I don't like sweet desserts), and added the grated rind of an organic lemon. I believe that the lemon rind gave it a nice tang.

This did not taste very authentic to me. It was good, and I discovered an easy way to make buttery rice, but it just wasn't what I was expecting. I wouldn't hesitate to make it again if I were looking for "buttery rice" (in which case, this is an excellent recipe) but not for "Indian rice."

Excellent! No one believes me when I tell them this cake is made with a can of garbanzo beans instead of flour.

I made these in the crock pot (7 hours on high). The second time I made them I added uncooked soaked yellow lentils and hot spices to the meat mixture, and threw some dried chilies and fried onion and garlic in the tomato-juice sauce to give the dish more flavor.

Excellent! We loved this!

Ouch!