22 Reviews of Indian Lamb Curry

From: wjthomson

On Jan 8, 2003

Very tasty,my family loved it,easy to prepare and to cook,will certainly be making this dish a lot in the future.

From: rosewater

On Dec 17, 2005

Wonderful, very similiar to a mutton curry my mom made in India...The only changes I made was to add just one cup of water instead of 4.Thanks for sharing, sue!

From: CzarMike

On Oct 17, 2005

Very good! I used thai & cinnamon basil in place of the cilantro because I have loads of it. I do think that unless you are supposed to simmer it for an hour though, 4 cups of water at the end is too much. I added 2 1/2 and simmered for about 30 minutes and found the sauce to be thin for my taste. It is very similar to the lamb curry dish that I get at a local restaurant, I'm impressed.

From: Escoffier

On May 12, 2006

The best indian recipe i have used to date. I agree with the majority of comments that 4 cups of water is too much. 1 cup is the perfect amount in my opinion. I would go as far as saying, this dish turned out better than what i get at Indian restaurants.

From: yellowDough

On Jan 10, 2008

Taking a break from cocunut milk curry, this is just what I have been looking for. Very delicious! Thanks for sharing! Definitely recommended! Use only 1-2 cups of water. 4 cups just too much.

From: Chef #715924

On Jan 14, 2008

Boiling this down to a sauce consistancy took two hours. Taste ok, but be aware of the time committment of this recipe.

From: Woodlandscream

On Jul 10, 2008

The flavour was outstanding! I used veal shoulder chops (bone in) instead of lamb, and simmered it for 5 hours until the 2 cups of chicken broth (rather than 4 cups of water) reduced to a thick sauce. The veal was fall-off-the-bone tender. My friends almost fell off their chairs when they tasted it - it was that good! Be sure to use kosher salt or sea salt instead of harsh-tasting table salt. One more thing: Add 2 or 3 chili peppers instead of just 1. This recipe is totally worth the time it takes to do it right.

From: Chef #1384439

On Sep 15, 2009

I'm Indian, and this is exactly like the lamb curry I get at my favorite Indian restaurant! Very authentic!

From: Chef #252727

On Sep 11, 2009

Very good. I used both, cayenne pepper and green chili pepper and it was a bit too spicy. Probably will go with only one of those next time. Still, very favourful.

From: cheetahwinks

On Sep 3, 2008

This is a superb very authentic tasting curry. Thank you. I did, however, put 1 less cup of water in it as it would have been too thin a sauce for our taste. To be honest next time will only put 2 cups in as had to boil off a lot of liquid. Shall certainly be making it again but will add quartered tomatoes next time instead of diced. A wonderful meal.