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- 1 pound lamb shoulder, cut into bite-size cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons garam masala
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 pounds medium onions (about 5 or 6), peeled, cut in half lengthwise, and thinly sliced against the grain
- 8 ounces carrots (about 2 medium)
- 2 stalks celery (about 4 ounces), thinly sliced
- 5 cloves garlic, peeled and thinly sliced
- 6 tablespoons curry powder
- 2 cups dry white wine
- 4 cups water
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 pound tomatoes, coarsely chopped
- 1 tablespoon tomato paste
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- 2 tablespoon soy sauce
- 1/2 teaspoon ichimi togarashi (Japanese ground chili) or 1/4 teaspoon cayenne pepper
- Steamed rice, for serving
View Full Recipe at Food Gal
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