Having some off cuts and trimmings that didn't pass our QC for our lamb chops, we used these to cook up some hearty and absolutely delicious lamb stew.
I made a black pepper and onions lamb stew that is super simple to make but full of flavor and lots of depth in flavor. A really good meal for rainy days that we're going through here as monsoon season is here in Malaysia. So the warmth that you'll get from having a bowl of this will keep you warm and comfy all night.
So how did I make this and what ingredients are in it?
I start of by slicing up onions and sauteing them in some oil with salt and black pepper. After that I add in the lamb cuts. I'm using here some trimmings from the lamb shoulder. It's a fatty and lean cut with the shoulder bones in them. Tough muscle section of the lamb but when cook for long hours, it'll turn into the most flavorful and tender cut of meat.
I then add water until it covers the meat then season the stock with soy sauce, oyster sauce, worchestershire sauce, salt and black pepper generously.
Cook it for about 2 to 2 and half hours and you'll get something like this. After which I ladle out the rendered fat from surface of the stew into a smaller pot, add in some flour and whisk it. Once they are incorporated into a roux, add the roux back into the stew and simmer for about another 5-10 minutes.
This gives you a luscious gravy that I top over some cooked potato fries. Weird combo I know, but this will be the best soggy fries you've ever eaten in your life. It'll probably give you a whole new perspective of what soggy fries can taste like.
Top it with some fresh parsley to give it a little bit of freshness and you're good to go. Serve this also with some bread, rice or mash to really complete the whole meal.
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