Food » Cuisines » Indian Recipes » Indian Rice » Indian Lamb Curry » Reviews » I Used Coconut milk instead of Yogurt, Excellent!

Quick Specifications

  • Total Time 50-60 mins
  • Serves 2 servings
  • Season Starting Month October
  • Season Ending Month March

Nutritions

  • Cholestrol 30 g

Social Share

Gerrard Hem's Reviews

Indian Lamb Curry

Indian Lamb Curry

Add to Favourites
Average User Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Average User Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Taste
  • 1
  • 2
  • 3
  • 4
  • 5
1
Value for money
  • 1
  • 2
  • 3
  • 4
  • 5
1
Easy
  • 1
  • 2
  • 3
  • 4
  • 5
1
Total Time
  • 1
  • 2
  • 3
  • 4
  • 5
1
Tempting
  • 1
  • 2
  • 3
  • 4
  • 5
1
Based on 1 review
Ratings Breakdown
  • 5 stars:
    1
  • 4 stars:
    0
  • 3 stars:
    0
  • 2 stars:
    0
  • 1 star:
    0
  • Gerrard Hem
    • 1
    • 2
    • 3
    • 4
    • 5
    Overall Rating
    • 1
    • 2
    • 3
    • 4
    • 5
    Taste
    • 1
    • 2
    • 3
    • 4
    • 5
    Value for money
    • 1
    • 2
    • 3
    • 4
    • 5
    Easy
    • 1
    • 2
    • 3
    • 4
    • 5
    Total Time
    • 1
    • 2
    • 3
    • 4
    • 5
    Tempting
    • 1
    • 2
    • 3
    • 4
    • 5
    I Used Coconut milk instead of Yogurt, Excellent!
    2013年1月30日 - by Gerrard Hem
    Pros: Excellent when serve with steamed basmati rice.
    Cons: Hard to find lamb at my place.
    • Complete Yes
    Summary: I served this last week for our dinner after heading out to the mountains to get our Christmas tree! I made it a few days prior to allow the flavours to develop. It was the best lamb curry ever! And so raved the man - he even said it was the very best lamb curry he's ever had! And we grew up eating curries so!! I followed the recipe pretty much except 1) I used one 14oz can chopped tomatoes 2) I used greek yogurt (as suggested by some reviews) and 3) I used about 1 1/2 C - 2 C water given the feedback here. It turned out phenomenal, and on the day itself I heated it up in the oven and took the lid off for about 20 mins to let the sauce evaporate a little more. I do agree that if you put in 4C as the recipe suggests, it's a lot of liquid (like soup almost). And finally, I wouldn't use greek yogurt again, I think if you eyeball the water, normal yogurt will do. The greek yogurt did not thicken things up and I think normal yogurt would have a more impact on the flavour. Enjoy!
    • Was this review helpful? 2 0

0 comments - Post Comment