Piping hot lamb stew

Another home-cooked recipe from me. Hubby simply loves this dish. I got this recipe from an old friend after tasted her lamb stew for the first time back in December 2012 during a Christmas potluck in my house.

Since then, I cooked few times but never did it in Sibu. Lazy. Lol. But it has been long time since I cooked this lamb stew, so I did it last Sunday.

I have been searching high and low for frozen lambs in supermarkets and almost gave up on the 4th supermarket. Luckily it has lamb shoulder chops there. 

This time round, I did not reduce the stock so my stew was rather watery. However it still tasted nice. ;) It depends on how thick you want your stew to be. 

Ingredients:

1kg lamb shanks/lamb shoulder; cut into pieces

1-2 tsp McCormick Mixed Herbs

Few potatoes (4 to 5 pieces), cut into cubes

1 carrot, cut into small pieces

1 big onion, diced

Beef broth, enough to cover the meat

Salt and pepper to taste

Cooking oil

Methods:

1. Heat up and add cooking oil in the saucepan or saucepot, depends on which you want to use to cook this dish.

2. Brown the meats once the oil is heated up.  Remove the meat.

3. Add in big onion.  Fry for a while before add in potatoes and carrot.

4. Add in the McCormick Mixed Herbs onto the vegetables.  Then add back the meat into the pan or pot.  Add beef broth into the pan or pot.

5. Add salt and pepper to taste.  Cover with lid and turn into lower heat.  Let the meat simmer for 1 to 1.5 hours till the meat is tender. Occasionally check on the broth level and if the meat is still not tender to your preference, add some water to the dish.