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Malaysian Recipe : Lamb Stew

Preparation time: 15 mins
Cooking time: 1 hr 30 mins
Serves: 6


  • 1 kg lamb, use shoulder cuts, cubed
  • 1 cup red cooking wine (optional)
  • 2 medium-sized onions, sliced
  • 2 cloves garlic, crushed
  • 1 medium-sized carrot, sliced
  • 2 tbsp tomato puree
  • 1 can button mushrooms
  • 2 tbsp oil
  • 2 liters of water
  • 2 tbsp flour
  • 1 tsp sugar
  • Salt and pepper to taste


  1. In a Dutch Oven heat oil and brown the onions and garlic.
  2. Add in the lamb pieces and carrot slices. Brown the meat to seal in the juices.
  3. Pour in the mushrooms, tomato puree, seasoning and red wine (optional). Bring to the boil using a medium fire.
  4. Add 2 liters of water and simmer until lamb is tender.
  5. Whisk flour with ½ cup water and stir into the stew to thicken. Sprinkle with parsley and serve with rice or breads.

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Last Modified: 11/27/11.