I used what I had in the cupboard for this recipe; gram masala, pepper, chili powder, salt, curry powder cinnamon and cloves for the marinade. Gram masala has many of the spices listed here, so it substituted just fine. I put it in a sealable bag and let it sit overnight. I made this recipe as a stew with sweet potatoes and carrots, adding them after the lamb had browned. Then I added pieces of shaved ginger (I didn't have ground ginger) and minced garlic.
I used chicken broth and water to make it a stew.
My husband said it was 'okay' at first. But then, after sitting in the fridge for a day, I served it to him over rice and he said it was awesome. He ate it all in about two minutes and said it was great.
I thought it tasted fantastic both times; the curry and cinnamon tastes really blending well. The carrots and sweet potatoes went perfectly with it, too. And there was no need to steam them again of time, they softened right up while the stew stewed for about 30 min.
I will be making this again.
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I used what I had in the cupboard for this recipe; gram masala, pepper, chili powder, salt,...