Really, really good. It tastes very rich, yet doesn't feel heavy. I started prepping the ginger and garlic, then thought to myself, "Those onions are going to take awhile; I should get those going." So, while the onions were caramelizing, I finished the spice puree and cubed the lamb. I also added the saffron threads to the yogurt and let them soften for about 20 minutes. I had just about a pound and a half of lamb, but I made the full amount of sauce—just reducing the chiles slightly. Oh, and I didn't have blanched almonds, so just used regular raw almonds. I think the leftovers are going to be even better than the original meal!
Great recipe but the sauce broke for me even though I followed the instructions to a tee. Next time I will try adding the greek yogurt closer to the end and removing it from the heat. Very good flavor even with the broke sauce.
This recipe is fantastic - it has the perfect amount of heat and the almonds added a nice crunchy texture. This one is definitely going to get repeated in my house.
I have made this once and will be making it again in two night's time. It is restaurant-style, but high-end restaurant style. The sauce was creamy and full of wonderful flavors. I plan on making it with some onion kulchas and ginger basmati this time. Truly a wonderful dish.
I made this for a middle eastern themed dinner with my gourmet club and it was absolutely delicious! The only change I made was that I halved the heat -- it was still kickin'! This dish got rave reviews and I'll definitely make it again. I served over lentils and rice with a side of roasted squashes. Awesome recipe and thanks for sharing!!!
My husband and I made this for dinner tonight and we LOVED it! I used ground lamb instead of cubed because it was on sale and the substitution was fantastic. Be sure and add enough salt to bring out all of the beautiful Indian spices. This is going in my recipe box... and I am a very discriminating recipe box collector!!!
Amazing!!! Made it with Kashmiri Garam Masala from this site.
Excellent curry. It was so flavorful and rich. The tumeric needs adding in step one (I didn't see it mentioned in the recipe directions) As Doughgirl8 suggested, I put the saffron into the yoghurt to allow it to fully mix through. I followed the recipe through step 4 and put it in the slow cooker for 6 hours on medium. The family loved it! We had never tried curry from this region before...A+! Thank you to "The Gnome"
Excellent dish! Rich gravy with perfect balance of meat to sauce. Highly recommend! Added turmeric to spice purée although where to add it was not in instructions. Used cubed veal and ground beef instead of lamb so it could only get better!!! Kiddos wouldn't be able to handle the heat so I left out chiles and it was still fragrant and flavorful! A must try!
I made this. It was the wurst dish I ever made. It was so bad that I don't know when I will eat Lamb again. This recipe has turned me off from Lamb for a very long time if not ever.
