Absolute crowd pleaser! And I'm talking about a crowd that was brand new to any kind of Arabic food. I did make some modifications: I subbed unsalted butter for ghee (not readily available near me), after browning the lamb I put everything in a crockpot on low for 3-4 hours. I added cauliflower, raisins and cashews and doubled the spice mixture (as I hear others did). I added roughly 1 cup of chicken broth midway through cooking just because the slow cooking seemed to be drying the veggies out. It made the most delicious sauce! I served alongside lemon scented basmati rice (made with the peel of 2 lemons, 2 cups basmati, garlic and a handful of chopped cilantro) and it was divine. Thanks for posting this recipe, it's now one of the family faves.
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Absolute crowd pleaser! And I'm talking about a crowd that was brand new to any kind of Arabic...