Lamb Stew

There is always at least one day in a week that I'd whip up something different to take a break from Chinese  food. On these break nights, most often than not, I would prepare Western food. This time I  made Lamb Stew.

Stews are so easy to cook and very forgiving. I think everybody and anybody can cook up a pot of stew. How hard is it to throw everything in a slow cooker and just let it boil, right? Here's my very own concocted recipe for Lamb Stew.

Recipe
Lamb Leg / Shanks
3 large Onions (more if u prefer) (quartered)
1 bulb Garlic (smashed)
1 Tbs Tomato Ketchup
1 Tbs Kicap Manis (Dark Sweet Soy Sauce)
1 Carrot (chopped chunky)
2 stalks Leek (chopped chunky)
1 tsp Dried Mixed Herbs
2 pieces Bay Leaf
Cracked Black Pepper
1 Beef Stock Cube
a few shakes of Sweet Hungarian Paprika (optional)
Water
Salt to taste

How to cook:
1) Brown lamb in a heated non-stick pan. Remove and place into a slow cooker.
2) Using the same pan, add olive oil. Saute onion together with garlic till fragrant and golden. Remove from heat and put into the slow cooker.
3) Deglaze the pan with some water, drop in the beef stock cube to dissolve and pour into slow cooker together with all the remaining ingredients. Add enough water  to cover lamb. Let stew for a couple hours or until meat is tender. Season with salt to your taste.
5) To thicken the sauce, mix 1 Tbs flour with some water to combine to a slurry. Pour into the stew a little at a time and stir well  in the last 20  minutes of cooking time.

Enjoy with mashed potatoes or bread!