Stewed Lamb for dinner!

I first tasted Lamb Stew at Penang Hill and my MIL wanted to make it at home. When my sister tasted it, she insisted me to asked for the ingredients and procedures for the recipe.

So here's a flavorful spiced lamb stew hope the whole family will enjoy. Serve this lamb stew with hot cooked rice or potatoes.

Ingredients:

2 pounds lamb shoulder or boneless lamb
1/4 cup all-purpose flour
1 medium onion, chopped
3 cloves garlic
3 slices of ginger
1/2 teaspoon salt
a dash of black pepper
1 medium carrot, diced
1 cup water
1/2 lemon, juiced
rice wine
korean curry cubes
Coconut cream
1 oz fresh milk
1 Red Bell pepper


Preparation:

Trim fat from lamb; cut into bite size pieces. Wash it with rice wine then sprinkle with salt and pepper then toss with the flour. Set aside for 1-hour.

In a large saucepan, heat 1 tablespoon olive oil. Add the curry cube and mash it, add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring it to a boil. Reduce heat, cover and simmer for about 1 hour, until lamb is temder. Serve over hot cooked rice or mashed potatoes.

This is the large sauce pan we used.

The curry and the coconut cream

Garlic, Onions and Red Bell pepper

Tada! The finished product!