Classic Lamb Curry

I did not try it yet, but responding to some concerns;
1. Too much water. Just boil to consistency you prefer.
2. Instead of sugar, I would add couple tbsp of cream or half n half, or 1/4 cup of milk, or 1/4 cup of unsweetened coconut milk in the end and simmer for few mins. Takes care of the acidity. Yum!
3. Yes cook the tomatoes down a bit before adding the lamb.

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.

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.

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.

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.

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.

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.

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.