LAMB CURRY

3 lb (1.4 kg) boneless legs of lamb or beef cross rib or blade pot roast
3 large Yukon Gold potatoes, (about 1-1/2 lb/750 g)
3 carrots
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
2 onions, chopped
3 cloves garlic, minced
3 tbsp (45 mL) grated gingerroot
1 tbsp (15 mL) tomato paste
2 bay leaves
3 tbsp (45 mL) curry powder, (or 2 tbsp/50 mL curry paste)
2 tsp (10 mL) chopped fresh thyme, (or 1/2 tsp/2 mL dried) 1 tsp (5 mL) cumin seeds
1/4 tsp (1 mL) pepper 1/4 tsp (1 mL) ground allspice
1/4 cup (60 mL) dry red wine
1/4 cup (60 mL) soy sauce
1 tbsp (15 mL) lime juice
1 can (400 ml) coconut milk
1 cup (250 mL) beef stock
1/4 cup (60 mL) chopped fresh chives or green onions

Cut lamb into 1-1/2-inch (4 cm) cubes, trimming off fat. Peel and quarter potatoes. Cut carrots on diagonal into 1-1/2-inch (4 cm) chunks; set aside.
In shallow Dutch oven, heat oil with butter over medium-high heat; brown lamb, in 2 batches, about 8 minutes each. Drain off fat.
Reduce heat to medium. Return lamb to pan. Add onions, garlic, ginger and tomato paste; cook, stirring, for 10 minutes. Add bay leaves, curry powder, thyme, cumin seeds, pepper and allspice; cook, stirring, until fragrant, about 2 minutes.
One at a time, stir in wine, soy sauce, lime juice, coconut milk and stock. Stir in potatoes and carrots; cover and bring to boil. Reduce heat and simmer until lamb and vegetables are tender, about 1 hour. Uncover and simmer until sauce is thickened, about 10 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Sprinkle with chives


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user JOIEROURA.