Curry Stew with Lamb

1/4 c. firmly packed fresh basil leaves
3 T. fresh ginger, peeled and chopped
3 T. fresh lime juice
1 T. Thai seasoning (couldn't find so used 2 t. dried mint and 1 t. cumin; cayenne or other hot red pepper would be great for some zip)
2 t. curry powder
1 t. dried lemongrass (couldn't find so used half stalk fresh lemongrass, sliced thinly)
3 shallots, peeled and halved
1 1/2 lbs. boneless leg of lamb, trimmed and cut into 1-inch pieces (used 2 lbs.)
2 1/2 c. cubed peeled Yukon Gold or red potato (used 5 medium Yukon Gold potatoes)
2 T. fish sauce
1 14.5 oz. can diced tomatoes, undrained
1 14 oz. can light coconut milk
freshly ground black pepper and salt to taste
Basil leaves

Place first 7 ingredients in a food processor or blender; process until a paste forms. Spoon mixture into a 3 1/2 to 4 quart electric slow cooker. Add lamb and next 5 ingredients, stir well.

Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 7 hours or until lamb is tender. Ladle stew into individual bowls. Sprinkle with pepper, and garnish with basil leaves, if desired.

Serves: 6

Source: adapted from Cooking Light Slow Cooker

Prepared by: Lena for the August 2014 meeting.