5 stars (on a 5 star scale)
Very good: well worth the significant preparation time. I used lamb cut from the shoulder. It ended up pretty tender. I had to de-bone the lamb myself, which was a bit of a hassle.
Although I had some trouble with the recipe, somehow everything worked out and we were all very pleased with the results.
First, my blender had trouble blending the ginger, garlic, and water because most of it ended up sinking below the blades. I kept having to push things around to get it to puree. The result was a mixture of liquid and pulp: not quite a paste.
Second, the onions took about twenty minutes before they began turning brown, not the five the recipe said ought to be necessary to get them medium-brown. After twenty minutes, though they were not really yet what I'd call medium-brown, I moved on.
Although the recipe suggests using paprika that is "fresh and has a good red color," the paprika I used was probably two years old and reddish-brown. Nonetheless, it seems things turned out all right.
After the period of covered simmering, the dish still had too much liquid. I boiled it more, uncovered, for about thirty minutes. It didn't end up as thick as I wanted, but I was hungry and stopped then. Next time, I'll simply add less liquid (than the 1.25 cups the recipe says). The juices must've congealed overnight, as the leftovers had the perfect consistency.
After mostly everything was done,
but before adding water and simmering for an hour.
After adding water and simmering for an hour.