Lamb, Potatoes, and Peas in Red Curry Sauce

2 lbs of cubed lamb
2 lbs of small red potatoes, cut into 1 1/2 inch pieces
1 yellow onion, sliced vertically into sections
1 can coconut cream
2 to 3 tablespoons red curry paste
2 tablespoons palm sugar or brown sugar
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1 1/2 inch pieces
1 cup fresh or frozen green peas
salt to taste
1/2 cup dry-roasted cashews, for garnish
1/4 cup chopped fresh cilantro leaves, for garnish

Wash the potatoes thoroughly and place them, along with the onions, in the slow cooker insert,

Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.

Rub the lamb with a tablespoon of curry paste and brown. Add to the potatoes. Add the sweet potatoes, cover and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.

To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.

This recipe was based on one from The Gourmet Vegetarian Slow Cooker