Lamb Curry with Carrots and Potatoes
We threw this together a few nights ago for guests after I found an old (very old!) jar of curry paste in the back of our refrigerator. I'm typically just a 'throw some veggies in the oven with some olive oil and salt' kind of girl, but with guests, I was aiming for something a bit more interesting and inspired. This fit the bill. I didn't make my own curry paste, but rather used Sukhi's Indian Curry Paste. The ingredient list didn't look too crazy though, and I bet it wouldn't be all that hard to make your own if you were feeling REALLY inspired. I made it with carrots, but winter squash would be great too! Scale the veggies and meat up or down depending on the size of the crowd you are feeding.
 4-5 medium carrots (or 1 small winter squash), cut into bite sized coins
1 large onion, coarsely chopped
1 lb. potatoes (any variety), cut into bite sized cubes
1 - 2 lbs. lamb stew meat or shoulder, cut into bite sized cubes. Â You could also use another type of meat or fish, of your preference
olive oil for sauteeing
salt and pepper to taste
2 tablespoons Indian curry paste
Saute the onions in a hot saute pan or cast iron skillet until starting to soften. Â Add in the lamb and brown for two or so minutes on all sides. Â Add the curry paste to the pan and approximately 1/2 cup water (for a thicker curry, add less water). Â Add in the potatoes and carrots, and cook at a lively simmer until all ingredients are cooked through. Â You may need to add a bit more water as you go if it is evaporating too quickly. Â Once the vegetables are cooked, add in your salt and pepper, and more curry paste if you would like. Â Serve over rice.