I served this last week for our dinner after heading out to the mountains to get our Christmas tree! I made it a few days prior to allow the flavours to develop. It was the best lamb curry ever! And so raved the man - he even said it was the very best lamb curry he's ever had! And we grew up eating curries so!!
I followed the recipe pretty much except 1) I used one 14oz can chopped tomatoes 2) I used greek yogurt (as suggested by some reviews) and 3) I used about 1 1/2 C - 2 C water given the feedback here.
It turned out phenomenal, and on the day itself I heated it up in the oven and took the lid off for about 20 mins to let the sauce evaporate a little more. I do agree that if you put in 4C as the recipe suggests, it's a lot of liquid (like soup almost). And finally, I wouldn't use greek yogurt again, I think if you eyeball the water, normal yogurt will do. The greek yogurt did not thicken things up and I think normal yogurt would have a more impact on the flavour. Enjoy!
I Used Coconut milk instead of Yogurt, Excellent
I made this last Saturday and followed it pretty closely. I used only 3 Serrano peppers, as the ones I had were very large. I did add two tsp of cayenne red pepper to spice it up a bit more. I also added 2 tsp curry powder instead of 1 and added 1 tsp of Fenugreek powder (Methi), as I like that taste. I cooked the lamb slowly, simmering it for about 2 hours with all of the spices added. I used plain yogurt and not the Greek yogurt that others suggested. The sauce came out perfectly, just the right consistency and flavor. All 6 of us loved the taste and texture of this curry. I served it with Basmati Rice and Nan Bread. For an appetizer, we had lentil filled Samosa's (bought frozen from an Indian grocery and a Mint/Cucumber/Yogurt sauce, which I made up without a recipe. This curry is definitely one that I will make again and will not adjust the recipe at all.
I made this dish last night. I had sheep meat to use instead of lamb. To cut down the cooking time I pressure cooked the meat for 15 minutes on high then followed the recipe as stated. This is the first Indian dish I have made and we found it to be absolutely fabulous. I felt like I was back in India. Wonderful dish and easy to make. Thank you for the recipe.
this came out excellent!!! ive tried other indian recipes and they wernt that great but this one came out the best great flavor and came out perfect. i will definitely be making it again and would recomend it. the only thing i would change is instead of 4 cups of water i only would put 2 and i would add cumin next time ads alot better flavor to it. thank you
So good! The only changes I made is that I didn't have quite enough lamb so I added two chopped up potatoes to stretch what I did have. I also took rosewater's suggestion and only added one cup of water instead of four. It was very flavorful, spicy and the meat was very tender. Will definitely be making again.
I'm Indian, and this is exactly like the lamb curry I get at my favorite Indian restaurant! Very authentic!
The flavour was outstanding! I used veal shoulder chops (bone in) instead of lamb, and simmered it for 5 hours until the 2 cups of chicken broth (rather than 4 cups of water) reduced to a thick sauce. The veal was fall-off-the-bone tender. My friends almost fell off their chairs when they tasted it - it was that good! Be sure to use kosher salt or sea salt instead of harsh-tasting table salt. One more thing: Add 2 or 3 chili peppers instead of just 1. This recipe is totally worth the time it takes to do it right.
Exellent flavor! I added two large green chilis, used 4 green cardamom pods instead of 1 black, and used 3 cups water. I let the curry simmer for about 45 minutes instead of 15 after adding the water. The lamb turned out very tender, and the consistency was perfect.
Very tasty,my family loved it,easy to prepare and to cook,will certainly be making this dish a lot in the future.