Ingredients
1 1/2 pounds lamb stew meat - cut into 1 1/2 inch pieces
2 Tablespoons Canola oil
2 medium yellow onions, quartered
1 1/2 teaspoons brown sugar
1 teaspoon salt
2 cloves minced garlic
2 Tablespoons curry powder
1 Tablespoon flour
1 10-ounce package frozen peas
2 medium tomatoes, each cut into 6 wedges
Instructions
Heat oil in large skillet. Brown meat in batches. Remove and place in casserole.
Add onions to skillet and saute, stirring occasionally, until tender and browned. Add garlic and cook one additional minute.
Reduce heat in skillet. Stir in curry powder and flour. Cook for one minute while stirring.
Add brown sugar, 1 1/2 cups water and salt. Heat to boiling while stirring.
Pour onion mixture over lamb in casserole. Cover and bake for one hour at 350 degrees.
Add peas and tomato wedges. Stir in gently. Bake covered for 15 additional minutes.