Curried Potato Stew

  • 1/2 pound stew lamb meat
  • 1 whole white onion, coarsely shopped
  • 2 tomatoes, diced
  • 3 cloves garlic, diced
  • 4 small potatoes (preferably a low starch potato although any will work), chopped
  • 3 carrots, diced
  • 1 tablespoon corn starch
  • 4 - 5 tablespoons curry blend
  • 1/2 cup plain yogurt or ricotta cheese

In a large skillet, brown the chunks of lamb -- being careful to cook thoroughly. As the meat cooks, stir in 2 or 3 tablespoons of the curry blend. Place meat in a slow cooker or into a large pot set on "warm."

In the same skillet -- heat reduced -- with a touch of olive oil if needs be, slightly saute the garlic and onions to the point where the onions soften and begin to lose opacity. Do not over-cook. Add to the lamb.

Again, using the same skillet, cook down the carrots and potatoes for roughly 10 minutes, just to soften (less time may be needed). Add to the onions, garlic, and lamb.

Finally, in the skillet, make a gravy using the cornstarch and either hot water or broth. Add to the lamb, et al. Throw in the tomatoes to the mixture.

Careful that the mixture is not too hot, stir in the yogurt or cheese and incorporate well. Add the remaining spices, and about 1/2 cup water. Stir well and allow to cook with low heat for 1 to 1 1/2 hours.

Serve hot.

  • Yields: 4-6 servings
  • Preparation Time: 2 + hours
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