Oh my gosh----if I could give this a 10 I would. I followed the recipe except that I let it stew for the better part of 2 hours. I have just retired and my husband said that if he would have known he was getting meals like this he would have had me retire much earlier!
At times I like unbrowned stews because it lets the meat character come through unmediated and unpunched up. I used some lamb "stew meat" and the dish tasted terrific. Great assembly of ingredients.
I loved this, but agree with previous posters that it benefited greatly from browning the lamb beforehand. I did that and the results were outstanding, but I would have likely been disappointed if I had not done that extra step.
Fabulous and definitely a dish I'll make again. I followed the recipe pretty closely, though there are a lot of interesting variations which could be done with it. I added cardamom pods. Braising the lamb ahead of time made a huge difference. The flavors melted together beautifully, the texture of the meat was extraordinary, and the aroma in our home was heavenly!
A really great combination of spices. The lamb was super tender, although I wonder why the recipe didn't call for browning the meat before putting in the oven to improve the color. Very easy to make; low maintenance dish for a weekend dinner. I added some carrots to the stew for extra vegetables.