Food Network
Home> Recipes> Holidays and Parties>
'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots Recipe

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

Show:

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (21)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 21

Showing 1-10 of 21

Sort by:

Newest

  • on January 16, 2013

    Flag

    I read all the reviews prior to cooking this recipe, so I did not add milk, just water. I looked at the dish and stirred it when I turned the casserole, mid cooking time. The yoghurt appeared curdled but, by the time the dish finished cooking, everything had melded into a brown sauce in which no curdling was apparent. Actually, the dish dried out a bit too much--there was not enough sauce for the naan to mop up.Luckily, I'd made an eggplant dip as a side.I would either shorten the cooking time or lower the heat during the last phase.I topped the finished dish with chopped cilantro when served, as it needed color, and my other curry recipes usually include it. This curry was tasty, but my husband and I agree that it's not the best we've eaten. For our tastes, I'd add more spice/heat.I've been making Aarti's naan ever since the recipe aired on TV, but she did not mention adding seeds, during the show. I don't have nigella but did add the fennel seed, and liked that added touch.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 31, 2012

    Flag

    Note: A Cook's Note has been added.

    Cook's Note: Do not substitute low-fat milk or yogurt or the curry may curdle. Pay close attention to the level of heat as well, keeping it nice and low in the skillet when you add the milk to the browned onions and lamb.

    Admin Customer Service

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 12, 2012

    Flag

    This episode was broadcast in the UK a few days ago and I thought I would try it, my first Aarti recipe!. How I wish I had checked this website first though because as has happened to many previous reviewers, the curry has separated. It is in the oven right now and I don't know what to do to retrieve the situation. I followed the recipe from the TV having recorded it only substituting the 1/4 tsp of cayenne pepper for some chili flakes and using rapeseed oil instead of canola. There are quite a few differences between the broadcast version and the recipe here.
    Dinner tonight may be pasta and a tomato sauce.
    Can only rate as poor as the problem has been notified for some time and not adressed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 31, 2011

    Flag

    The lamb was very very tender and delicious. The spices were perfect. The curry curdled however. Anyone know what might have caused this? It happened with some of the other reviewers of the recipe as well. Not sure why.
    12/31/11- I am updating my review. My mom cooks Indian food and said that its the combo of yogurt and milk that made the recipe curdle. I also noticed that the only reviewer below who had a great curry was the one who forgot to add the milk. So I made this again last weekend and I added a little more yogurt and water (instead of milk when I went to bake the lamb and it was delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 26, 2011

    Flag

    Thank you for sharing these recipes with everyone! I can't wait to try the bread and chutney with the lamb.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 02, 2011

    Flag

    I can't find lamb in my local grocery store, so I used diced stewing beef instead. Also, in the TV show she mentions cooking the meat low & slow in the oven, but 400F is not low! I did 1.5 hours at 350 with the lid on & then 20mins at 325 with the lid off. The sauce mixture separated/curdled & wasn't very pleasant. The meat was reasonably tender.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 12, 2011

    Flag

    I'm a huge Aarti fan, but I have to agree with the rest of the comments below about the dish curdling. The dish was so bad I tossed out my $17 worth of lamb. I'm really surprised this recipe got past the Foodnetwork Kitchen Testers. A big disappointment.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 03, 2011

    Flag

    Loved this! Made a double recipe for a dinner with friends. Did triple the spices (instead of double and tried adding in the cornstarch (didn't really help but result wasn't unpleasant, and did reduce browning time to 15 min. Meat was tender with the proteins from the sauce nicely carmelized to its surface. Sauce was a little scant but was enough for the naan. Also subbed in raisins since the husband not a fan of apricots. I was happy that I did this in stages. The onions took a long time to carmelize properly without burning (almost 1 hr for double recipe done in 2 large skillets. By doing this slow you can also use about 1/2 the oil. All in all took longer than I expected to prepare but the results were definately worth it especially when served with the green apple chutney!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 27, 2011

    Flag

    The lack of response or update to this recipe is disconcerting. I also followed the recipe precisely and added a touch of cornstarch to the curry to avoid curdling, but it happened anyway. I wasn't about to throw out $15 worth of lamb, so I added more whole milk to improve the curry's look and consistency. That seemed to do the trick, and the flavor was pretty good. However, the sight of curdled curry nearly threw off my appetite. Does anyone at Food Network care about feedback to recipes that may be incorrectly written?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 25, 2011

    Flag

    I've just made this for the 2nd time. The first time, like other cooks experienced, the sauce curdled. It tasted fine but looked bad. This time I added 1.5 tsp of cornstarch to the yogurt mix used to marinate the lamb. I reduced the temperature to 375 degrees, and at 30 minutes in, I took the dish out and stirred it well. It was starting to separate at that point. I added another 1 tsp of cornstarch. I also reduced the heat to 325 for the last 30 minutes. That produced a thick creamy sauce but I think I'll have to amp up the spices now.

    Meanwhile, I sent a note to FNTV to ask why they don't have the cooks respond when a recipe is clearly wrong in some way? It seems like bad quality control to me. If everyone is having a problem with the sauce curdling, the Aarti has made a mistake. She should correct it. I used whole milk and full fat yogurt, but that wasn't enough to stop the curdling on attempt 1. Attempt 2 was better, but the thicker sauce wanted to burn.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.