Spicy lamb stew

Ingredients

• 350g minced lamb
• 2 (abt 200g) potatoes - cut into 4 and sliced
• 7 shallots - sliced thinly
• 1 tbsp blended/grounded ginger
• 1/2 tbsp blended/grounded garlic
• 2 (abt 180g) tomatoes - sliced thinly
• 2 (abt 160g) sticks of celery - cut into 1/4 inch pieces
• 2 bay leaves
• 1 tsp garam masala
• 1 tbsp plain chilly powder (or as you prefer)
• 1 stalk onion leaves - shredded
• 1 stalk coriander leaves - cut into 1/2 length
• 3 tbsp canola oil
• salt to taste

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Pot-au-feu, the french stew

Preparation

• Mix the garlic and ginger into the minced lamb and keep aside.
  When oil is heated, saute the shallots to soften.
  Add in the minced lamb and tomatoes.
  Keep stirring until the oil floats.
  Put in the potatoes, celery and bay leaves. Stir to mix all ingredients together for 3-4 mins.
  Pour in 3/4 litre of water and simmer until small bubbles appear. Add in the chilly powder, garam masala and salt to taste.
  Give a good stir and simmer until the potatoes and celery becomes soft. By now, the stew would have reached a boiling point.
  Off the heat and stir in the onion as well as the coriander leaves.

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