Coconut-Ginger-Peanut Lamb Curry

2# boneless lamb leg

2T coconut oil

5 cloves garlic - chopped

1 med. onion - chopped

white wine or water

3 carrots - sliced

½ med. zucchini - chunked

4-5 celery ribs - sliced

1-2T beef soup base

1-2c water

2 lg. potatoes - cubed

2T curry paste

1"x1½" cube of fresh ginger

½-1c crunchy peanut butter

½-1c big golden raisins

6-8oz. coconut milk

Cut the lamb into 1" cubes, cutting off all the fat.  Saute' in coconut oil with the garlic and about ⅓ of the onion, finely chopped.  If there's a lot of liquid in the pot after 10 minutes or so, use a turkey baster to suction that out, straining it and setting it aside for now.  Sizzle and brown the meat, deglazing the pot with a little white wine or water.

When nicely browned, add the first group of vegetables, soup base and water.  Simmer about 15 minutes, then add potatoes, the cooking liquid from before, and everything else but the coconut milk.  Cover and continue to simmer another 20-30 minutes.  When all the vegetables are cooked as you like them, add coconut milk, stir and serve as is, or over rice.  This will be really good now, but even better after chilling and reheating in a day or so.  😋 . . . Lin