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• 4 lbs lamb
• 1 - 28 oz can of diced tomatoes with liquid
• 2 - 15 oz cans of garbanzo beans (chickpeas), drained
• 1 jar Patak's Mild Curry Paste
• 2 large onions, chopped
• 3 cloves or 2 tsp chopped garlic
• oil for browning the lamb and sauteeing the onions/garlic
• salt and pepper to taste
• 1/2 to 1 lb carrots, pureed in a food processor (*)

1. Cube the lamb and remove any bones.
2. Brown the lamb in the oil with the onions and garlic.
3. Add the garbanzos, and the tomatoes with their liquid.
4. Add Patak's Mild Curry Paste to taste and mix everything together.
5. Simmer on stove or in crockpot until the lamb is tender and cooked through.

• *You can add the carrots and they completely disappear. Normally I'm not one for hiding veggies in the food, but Zachariah eats so much of this curry that we wanted to make sure he was getting a bit more out of it than he realized.

Notes: Zachariah's favorite, though you have to puree the onion and garlic. Also works with chicken.