At last - we finally broke out the Thai red curry lamb stew that my trusty crock pot had so ably cooked.
I had come across a jar of Thai red curry paste while shopping a couple weeks ago, and as there was a lamb roast in the refrigerator waiting to be cooked, it seemed like a great purchase. It was.
Along with the lamb (cubed, salted, peppered, and seared in a skillet) went an acorn squash (also cubed), some onions and bok choy (the onions and stem pieces were sautéed a bit) and a whole bunch of that tasty red curry paste.
While it was not as hot and spicy as might be imagined (or feared), there was a ton of flavour, and the lamb was as tender as any meat I can remember ever eating.
Wow, this was really good, served on a bed of rice cooked in a bit of vegetable stock.