'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots

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My husband of 40 years is Indian and he said that was the best lamb curry he ever ate! Thank you so much, Aarti! (He is a rather picky eater! I followed the recipe but admit that I forgot the apricots and also forgot to add the milk at the end! I sprinkled a can of crispy fried onions over the lamb during the last 30 minutes and saved all that time trying to do it myself. The total results was beautiful. (Of course it was a bit dry-I did forget to add the milk!- but there was a thick gravy to add and the meat had a beautiful flavor and was fork-tender.

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My dear girl, your naan is not a naan at all -- it is a KULCHA! How could you not know???

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The flavors were good, although I left out the onions, because mine burned when made as instructed. The lamb turned out tender and perfect. Like other reviewers my curry was slightly broken and evaporated too much for my liking. Still my family gave this recipe rave reviews and would like me to make it again. Next time I am also going to leave the onions out, because I did not miss them, add a little more garam masala, and substitute the 1c. milk for 2cups coconut milk and put it in a slow cooker.

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I just watched the episode demonstrating this dish and decided to print the recipe. Since most have agreed the curry curdles, I did a bit of research. It looks as if you should add one of the following to prevent the curdling: chickpea flour, flour or cornstarch. The recommended amount is 1tsp. per cup of yogurt.
Looking forward to trying it with these modifications!

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I have never tried Aarti Party recipes before. But I tried this one. It was awesome. It was foolproof for me, the only thing I did different was reduce the last 30 minutes cooking time (without the foil to 15 minutes, because it was browned perfectly by 15 minutes. My family including my 6 year old loved it.

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I read the other reviews before I made this recipe, so added more milk when it came tiime to cook it in the oven. The flavor was superb, but like another reviewer wrote, the gravy curdled. I would like to read a response and learn what one must do to keep that from happening. Next time I make it I am going to add potatoes to the curry rather than serving it with rice as I did this time.

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I must have messed up a step because 30 minutes into the oven the sauce completely curdled!! The flavors smelled great - but it looked awful! We ended up dumping it all and ordering delivery. This was extremely disappointing - after letting it marinate overnight - cooking onions for 30 minutes... ARG!!! Aarti - your recipes have been foolproof in the past! Where did I go wrong??

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The curry flavor was good but the onions burned, the meat was dry and the gravy evaporated. I'm going to try this again with some modifications but I think there may be something wrong with the Internet recipe. Maybe I'm crazy, but it seemed like there were tomatoes in the TV version. Aarti definitely ended up with more liquid than I did. Next time, I'll ignore the recipe times for the onion and just take them to a dark carmel color reducing the heat as soon as they start to brown. The recipe calls for roasting the meat at 400 but that seemed high. Could be wrong, but I thought I remebered Aarti saying 325 on TV, so I went with that. Still the gravy wasn't and the meat dry. Next time I'll add more milk and yogurt. The naan was good but a little thick. Next time, I'll make sure to roll it very, very thin...maybe even in smaller pieces. There's flavor potential but when thried to followed the recipe, it didn't turn out well.

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This was absolutely delicious. My 25 year old son told me this is the best dish he's ever tasted. I did cut the time down from 30 minutes after removing the foil to 15 minutes because I thought it would be too dry. It worked out perfectly. Just watch it after the foil is taken off.

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I thought this had great flavor but the lamb was kind of dry. I wonder if it would work better in a Crock Pot? Lower and slower?