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
• chutney or raita, to serve

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.