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Lamb Curry

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  • 1 lb. (450 g) boneless leg of lamb, cut into bite-size pieces
  • 2 Tbsp. (30 mL) curry powder, divided
  • 3 Tbsp. (45 mL) oil, divided
  • 1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces
  • 1 onion, chopped
  • 1 tsp. (5 mL) ground cardamom
  • 2 cups (500 mL) no salt added tomato sauce
  • 1/2 cup (125 mL) 10% half and half cream
  • 1 cup (250 mL) frozen peas
  • 1 pot Knorr® Homestyle Stock Vegetable