Ingredients
3 Tbs canola
1 chopped onion
3 or 4 sliced carrots
1 large cubed potato
4 garlic cloves
1 Tbs garam masala
1 Tbs turmeric
1 tsp red chili powder
1/4 cup of sweet white wine like vermouth
small (regular) can tomato paste
2 tsp kosher salt
2 tsp sugar
2 tsp of favorite curry powder (yellow or red)
2 lbs lamb stew meat
Preparation
Heat the canola oil in a saucepan over medium heat and cook the onion, garlic, carrots & potato for 5 minutes. Add the garam masala, turmeric & chili powder and cook for another 5 minutes. Go for brown not black. Deglaze with wine, then add tomato paste, sugar, salt, curry powder & lamb. Simmer for 1 hour occasionally deglazing with water, 1/4 cup at a time to keep it from burning on the bottom of the pan. Serve with Naan bread and plenty of Jasmine rice.
