Indian Lamb & Spinach Curry
For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice, following the package instructions. Just before serving, add about 3 Tbs. minced fresh mint and fluff the mint and rice together with a pair of forks.
Average Customer Rating:
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by
Customer Reviews for Indian Lamb & Spinach Curry
Review 1 for Indian Lamb & Spinach Curry
GSDgrl
Arizona
March 28, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
0points
Share this Review:
Thank you! You have successfully submitted a comment for this review.
Great!! Unique and tasty
March 28, 2011
Made this awhile ago and liked it so much am making it for my mom today. Was shocked at the last reviewers negative comment. Have given this recipe to friends who liked it as well. I cut down on the yoghurt a little and the cayenne but otherwise loved it! agree that the prep time took longer than 15-20 minutes though.
Pros: Easy, Healthy, Will Make Again
Review 2 for Indian Lamb & Spinach Curry
texroja
Dallas, TX
March 23, 2011
Would You Recommend? Yes
0points
Share this Review:
Thank you! You have successfully submitted a comment for this review.
One of our new faves
March 23, 2011
I just made this recipe (from the W-S Food Made Fast: Slow Cooker cookbook) for the first time & it was delicious! I followed the suggestion to serve it over basmati rice with fresh chopped mint. The lamb was tender & the flavor was right on. I will definitely make it again.
Review 3 for Indian Lamb & Spinach Curry
Ibisgirldc
DC Area
March 7, 2011
Would You Recommend? No
-1point
0of 1found this review helpful.
Share this Review:
Thank you! You have successfully submitted a comment for this review.
The yogurt ruined it - and more
March 7, 2011
This dish was moving along nicely, but adding the yogurt at the end completely ruined the meal. (We eat Indian food often so we're familiar with the use of yogurt in these dishes; it didn't work in this one, however.) Also, the prep was far longer than the book suggested and the amount of tumeric made everything an unappealing yellow. Like bad, imitation Indian food from a cafeteria... Last idea: the spinach should be pureed before adding to the pot. I actually like the cookbook, and we've enjoyed several dishes from it so far. For us, though, this one is a dud. Really disappointed that we had to throw out a whole meal...