Japanese Lamb Curry

1 russet potato, peeled and chopped

2 carrots, peeled and chopped
10 mushrooms, sliced
4 large onions, thinly sliced
1 T butter
1 tsp. salt
2 lb lamb, cut into cubes
Sea salt
Freshly ground black pepper
Flour
1 T. vegetable oil
1 T. butter
2 garlic, minced
1 inch ginger, grated
1 T. curry powder
2 T. tomato paste (or ketchup)
1 c wine
2 c water
2 c beef broth
2 bay leaves, cut in half
¼ c apple sauce
1 Japanese curry roux
2 T milk
1 T. Worcestershire sauce

Cut vegetables. Parboil carrots until they are 80% cooked. In Dutch oven or large pot, heat butter on medium low heat and add onion and salt. Occasionally stir and sauté until onion is caramelized. It will take about 1 hour. When liquid is gone, make sure to keep stirring and scrape the bottom of the pot.

Meanwhile, sprinkle salt and pepper on both sides of lamb pieces. Then sprinkle flour on top and coat with the flour. Remove excess flour. In a cast iron skillet, heat oil and butter on high heat. Add the lamb but do not crowd the skillet. Do a second batch if necessary. Cook until browned.

When onion is caramelized, add garlic, ginger, curry powder, and tomato paste. Sauté for 2 minutes.
Add the lamb into the Dutch oven and pour in wine. Cook until alcohol/liquid is evaporated.
Add water and broth and bring it to a boil. Add bay leaf, apple sauce, and cook for 2 hours.
Add vegetables and cook until potatoes are soft (carrots should be 100% cooked by now).

Now add the roux. Use a ladle or spoon to help dissolve the roux. From this point, you have to make sure you don’t burn the curry! Mix well and keep scraping the bottom of the pan with wooden spoon. If the curry is too thick, add water to dilute.  Add milk and Worcestershire sauce and cook on low heat until everything is mixed well.

Serve curry with rice.