This spicy lamb dish uses my grandmother's recipe for homemade chilli paste made from dried chillies, garlic, ginger, tomato puree and lots of spices. Once you taste the final dish, you'll know it was worth all the effort! Served with hot basmati rice.
Very flavorful, even with just 3/4 teaspoon of the chile paste. (Leftover paste was nice in scrambled eggs another day. Spicy huevos!) The halal grocery store was closed the day I went to get my lamb, so I ended up making it with pork from the freezer instead. I served it over black rice, for a full-on Indian-Asian-American mashup. - 09 Feb 2015 (Review from Allrecipes US | Canada)
The more I ate the better it tasted .. Made it with lamb steaks .. - 11 Sep 2014 (Review from Allrecipes US | Canada)
I reduced the amount of water and cayenne, and also had to replace the lamb with pork because it wasn't available this time of year. It came out absolutely delicious! No leftovers! - 13 Aug 2014 (Review from Allrecipes US | Canada)