Nothing spectacular at all. Added sugar as the other reviewers suggested, which did indeed deepen the flavors. Curry at home never seems to turn out as good as in a restaurant. Don't bother.
Classic Lamb Curry
nycook7 Posted: 01/14/11
food4kelley Posted: 11/06/09
We were slightly disappointed with this recipe. The smell of the spices was amazing as it was simmering but the actual flavor didn't seem to stand up. It was a bit watery so cutting down on the water and possibly using a broth instead might help. I agree with the previous reviewer about adding a pinch of sugar - I think it would balance out the acidity of the tomatoes. I might make it again with some modifications.
Towles Posted: 02/15/10
This is my all-time favorite curry recipe. The meat gets so tender. I always add a good bit of chutney to my plate and it is delicious. (Try Stonewall Kitchen's Farmhouse Chutney.) I have made it for several dinner parties and it gets great reviews. A good hands-off recipe once you take the initial steps.
Pamalita Posted: 07/17/10
I used some left over lamb from a roast and found this recipe very tasty. I used canned petite diced tomatoes since I didn't have fresh tomatoes and that worked very well. I added a beef bouillion cube to the water and eliminated the salt.
fiddskodak Posted: 10/11/11
my husband loves this recipe. his only comment to me is to put the tomatoes in with the masala so they shrink & cooks more verus putting them in later with water as the recipe specifies. I also agree with the other reader.....don't put as much water as it makes it too thin. I would say 3/4 of a cup is more then enough water for this recipe.
kodonnell Posted: 03/01/12
I have made this numerous times to rave reviews. It is one of the better curry recipes out there. The only think I change is chicken broth instead of water. This time I am going to use chicken thighs to cut down on the fat content.
Cuisinia Posted: 06/25/13
This recipe was fabulous and easy. I made it with palak paneer and homemade naan. To the curry, I threw in a little extra salt, a little sugar (not a lot) and baby carrots (I know, totally non-traditional, but they were fabulous with it). My mouth waters thinking about this meal again. An excellent recipe.