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The seasonings of this recipe were spot-on for our tastes-just hot enough but not so hot the flavours got lost. I used little lamb chops which I marinated for 5 hours and I used Kashmiri chilli powder rather than seranos or cayenne (I love the heat and colour from the Kashmiri chilli powder). I found the directions a bit of a mystery in that I wasn't sure if I should use the yoghurt, ginger and garlic in the ingredients in the marinade, or if I should use extra. I decided against adding more of them and used the stuff from the ingredients list. Coriander powder is mentioned in the method but not in the ingredients list so I used 2 teaspoons. I found it a bit confusing with the ingredients all jumbled up rather than following the order they'd be used in the method. Still, apart from these few critisisms, this is well worthy of 5 stars and I can assure you I'll be making this again really soon.

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JustJanS October 13, 2011

I am in the process of prepping all of my ingredients for this dish. In addition to the Coriander being mentioned in the adding process, it isn't on the original ingredients list with the measurement so I headed to the the person in a previous review and will use 2 tsp. Secondly, The Green Cardamom is on the ingredients list, but not in the adding process. I am going to add them to the first process with the onions. I trust this will be good!!!... Okay, mission accomplished! I chose to marinade my partial bone in leg of lamb in the yogurt mixture of four garlic cloves and about a 1"x2" piece of ginger, minced and enough yogurt to mix through meat. I believe it created more liquid when I sauteed. I still added 2 T. of water prior to adding the next batch of spices. I chose to add 2 cups of water because I do like more sauce and I ended up with 3lbs of meat. The sauce was very loose and I wanted to achieve a more cohesive thicker sauce.. I still added the yogurt even though I had yogurt on the meat. After the 30 min. simmering on med-hi heat..the sauce hadn't reduced enough so I left the lid off and over med. heat reduced it down for about an hour and then continued to simmer it on very low heat with the lid on for another hour or so until the sauce was to the consistency that I desired. I then added the cilantro and continued... This dish turned out very nice. I had the time to simmer and reduce... just take heed, if you choose to marinade the meat in the yogurt.. you may want to stick with just adding 1 cup of water to be within the cooking time. <br/>My hats off to Kaypee!<br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/><br/> for 3 hours.

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achiever March 21, 2013

Thanks for the recipe. This is a very good one. The flavour is excellent and very Indian. I would suggest doubling the portion of ginger to make it even more Indian. Very good suggestion to eat it with mint yogurt. Excellent recipe!

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raymondso January 15, 2013

I used 1 lb Angus stew beef, 1 yellow onion, basically halved the recipe, instead of cardamoms pods I used 1 tea. coriander powder and vanilla low fat yogurt, the beef was like butter and layers of wonderful flavor. Wife wants this at least once a week.....excellent 10 STARS

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malc510 April 01, 2012
Kaypee's Homemade Indian Lamb Masala Curry