I Used Coconut milk instead of Yogurt, Excellent!
Pros:
Excellent when serve with steamed basmati rice.
Cons:
Hard to find lamb at my place.
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!
