1 Review

This was lovely. It was not time consuming at all. I did not have any marinara sauce so I substituted 1 cup of canned cherry tomatoes. Instead of cooking it on the stove top I put it in a 350 oven for 1 1/2 hours, stirring occasionally. I did not serve immediately, rather I refrigerated it for 2 days and reheated it to let the flavours develop. I served this with rice, naan, and a chick pea salad. You could easily convert this to a vegetarian dish by using tofu instead of lamb and veggie stock instead of the beef broth.

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Chef Regina V. Smith December 04, 2007
Rich Lamb Curry