Lamb Curry

• 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

1. 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.

canola, onion, carrots, potato, garlic, garam masala, turmeric, red chili powder, white wine, tomato paste, kosher salt, sugar, curry, meat

Taken from www.epicurious.com/recipes/member/views/lamb-curry-52966041 (may not work)