Curried Lamb Stew With Carrots

• 4 pounds boneless lean lamb, from shoulder or leg, cut into 2-inch pieces
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 3 teaspoons curry powder
• 1/4 cup all-purpose flour
• 3 cups canned low-sodium chicken broth
• 6 carrots, peeled and cut into chunks
• 1/2 cup golden raisins

1. Pat lamb dry and season on all sides with salt and pepper. Warm oil in a skillet over medium-high heat. Add lamb and cook, turning often, until browned on all sides, 5 to 7 minutes. (Work in batches if necessary. Do not overcrowd skillet or lamb will not brown properly.) Transfer to a slow cooker.
2. Add onions to skillet and cook, stirring often, until slightly softened, about 3 minutes. Sprinkle curry powder and flour over onions. Cook, stirring, 1 to 2 minutes. (Mixture will be very dry.) Pour in broth, increase heat to high and bring to a boil. Stir to scrape up any browned bits on bottom of skillet. Pour liquid in skillet over lamb in slow cooker. Cover and cook on high for 2 hours. Add carrots and raisins and cook 1 hour longer.
3. Use a slotted spoon to transfer lamb to a serving platter and surround with carrots and raisins. Taste sauce and add salt and pepper as needed. Spoon sauce over lamb and serve at once.

boneless lean lamb, salt, vegetable oil, onion, curry powder, allpurpose, chicken broth, carrots, golden raisins

Taken from www.myrecipes.com/recipe/curried-lamb-stew-with-carrots (may not work)