- Most Helpful
- Highest Rating
This was fabulous! A sophisticated "beef stew" upgrade! It was also easy...you must try it!
I really liked the taste of this curried stew. I made it with veal because I couldn't get lamb on the day but it came out really nice. Thanks for another great recipe!
We very much enjoyed this dish. I used 2 1/2 lbs of bone-in lamb shoulder cubes, used 1 1/2 cups chicken stock and 1 1/2 cups water. I did not use the cinnamon or the cloves - from past experience, I know that I don't care for these flavors with meat (at least not if I can tell they are in there). I also had browned the meat in batches, so before returning it to the pot, I threw in the rest of the flour and made a roux with the fond and drippings in there, and then added the chicken broth and water. I then put in the meat and veggies. Wonderful gravy. For us this was four servings.
This recipe is very americanized. It did not have an authentic caribbean or indian vibe. The flavor was bland for what I prefer in a curry. To make it better I'd reduce the amount of water as to not drown out the flavors of all the other ingredients and I'd also add some more salt as well as garlic. Other then that I'd say it was pretty good, very hardy.
Gorgeous! My husband loved this recipe so much his comments were ' This is so good, I can't believe you cooked it' - Charming but I'm glad I've finally could something he likes. I appreciate you taking the time to post the recipe. I didn't put cloves in it as we had none at the time and it still tasted amazing.
Thanks for this very enjoyable recipe. Loved it, and it will be a staple in the menu (when I have lamb, that is). TKs MizzNezz
My second time making in a month. My husband and friends loved it. My kids thought it was good. It was great and very simple to make, although a little time consuming. I halved everything the first time. I won't today.
We added 1 cup of sliced mushrooms, 1 tablespoon minced garlic, and we added an extra can of tomatoes and used only 3 cups of water. It was ABSOLUTELY DELICIOUS!!! Thanks for the recipe... Alan Leonetti