Lamb Or Goat Curry Stew

• 2.5 pounds lamb or goat shoulder meat cut into 1" cubes
• 2 tablespoons peanut oil
• 1 teaspoon sweet curry powder
• 1 teaspoon hot curry powder
• 1 teaspoon garam masala
• 3 cloves minced garlic
• 1/2 cup small onion, finely diced
• 1 1/2 cups carrots, peeled and cut into about 1" slices
• 3 pounds potatoes and parsnips (optional) cut into large chunks
• 2 cups vegetable or chicken stock
• 2 teaspoons salt

1. Heat peanut oil over med. high heat in a large dutch oven. Add the lamb or goat cubes, doing some at a time so they can brown on all sides.
2. Preheat oven to 325 degrees.
3. After meat is browned and set aside on a plate, pour off fat if there is more than 2 tablespoons left in the pot. Turn the heat to medium, and add the onion. Cook until translucent, about 5 minutes. Add the minced garlic and spices, cook for an additional minute to release flavors. Stir in 1 cup of stock, and scrape up browned bits.
4. Add browned meat back into the dutch oven, cover and place in oven. Bake for 1 hour.
5. Add potato and parsnip chunks to the pot and stir. If there is very little liquid in the pot, add additional stock, up to 1 cup. Place back in oven, covered, and bake for another hour.
6. In a small saucepan, bring about 1" of salted water to a boil. Add the carrots, cover and cook for about 5 minutes, or just until carrots are slightly cooked, but still firm.
7. Take out the dutch oven, add carrots and stir. Bake, covered, for an additional 15 or 20 minutes, until carrots are tender.
8. Serve with saffron basmati rice.

lamb, peanut oil, sweet curry, curry, garam masala, garlic, onion, carrots, potatoes, vegetable, salt

Taken from www.epicurious.com/recipes/member/views/lamb-or-goat-curry-stew-56cca3d029e2fc4a359098bf (may not work)