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Ingredients

• 1 1/2 pounds boneless lamb shoulder
• 8 ounces round red potatoes, coarsely chopped (2 cups)
• 4 medium carrots, chopped
• 1 medium Granny Smith apple, coarsely chopped
• 1 medium onion, chopped
• 1/2 cup raisins
• 2 clove garlic, minced
• 1 serrano pepper, seeded and finely chopped
• 1 cup chicken broth
• 1 tablespoon honey
• 2 - 3 teaspoons curry powder
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/2 cup frozen peas
• 1/2 cup unsweetened coconut milk
• 2 tablespoons snipped fresh cilantro
• Hot cooked rice
• Sliced almonds, toasted
• Cilantro sprigs (optional)

Description

Slow Cooking Works Perfectly For Curry, Giving The Sweet And Spicy Flavors Time To Meld To Great Depth And Complexity.

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