Lamb Curry

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1 tablespoon butter

1 tablespoon olive oil

1 onion, halved, sliced

1 pound cubed boneless leg of lamb or beef stew meat

1/4 cup bottled hot or mild Indian curry paste (such as Patak)

1 cup canned low-salt chicken broth or water

1 can (14 1/2-ounces) chopped tomatoes with juices

6 red-skinned potatoes, quartered

1 cup frozen peas

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