When we got married, we were given a copy of More With Less. It's a great cookbook. It's where we got the original recipe for carrot cloud. This is our variation on the first thing we cooked from that book. Papa-Bug pointed it out as a favorite from his childhood. It has since become a favorite for our family.
The original recipe calls for ground beef, but some Deck Family Farm ground lamb is awesome in this… And to really make it the best, find some ground goat.
2-3 Tbl. Cooking oil
1 onion, diced
3 cloves minced garlic
1 lb. ground meat. Like I mentioned, lamb and goat are our favorites for this.
1 1/2 T. curry powder (adjust for your own spice preference)
1 bay leaf
A dash each of cinnamon, turmeric, and powdered ginger
3-4 cups of canned tomatoes (I use one quart jar)
3-5 potatoes, diced to a half inch of smaller
2-3 cups of frozen peas or green beans
Salt & pepper to taste
Sauté the onion and garlic, add the meat and spices and cook the meat through. Add the potatoes and tomatoes and cover. Bring to a boil, reduce the heat and simmer on medium low for about 25 minutes, or until the potatoes are done. Add the peas and warm them through. Adjust the seasonings, add the salt and pepper. Serve over brown rice, or as a stand alone meal. We pass some red chili flakes with it at the table for those who want to heat up their dinner.
Even our very picky eater has enjoyed this, and my kid who fears tomatoes eats it up. It is a true crowd pleaser.