Stew lamb for a winter day

The winter is coming, it's time for a lamb dish. It will warm you up in a windy and rainy day (like today). I use Asian style to cook with help from my best slow cooker: Breville Risotto Plus

1. Ingredients

- Lamb: 1-2 pounds, cut into stew size. 

- Spices: 

      + Rock sugar: several piece

      + Black pepper

      + 1 spoon Cumin powder (or roasted cumin seeds, I prefer the powder because it's easy to eat)

      + Chinese cheese (red fermented rice/tofu) (it's very salty, put 1 spoon is enough, then you don't have to use salt)

      + Chili powder (you can't it spicy, don't use it)

      + 1 tea spoon ground nutmeg

- Vege: Chop all these vege: 1/2 onion, 2 green onions, 1 piece ginger, 5 gloves of garlic, 1 shallot

      

2.Method

 - Use saute setting
- Preheat for 2 minutes
- Add 1 spoon oil and wait 1 minute
- Add all chopped vegetables, stir frequently for 2 minutes

- Add all spices and stir well for another two minutes

- Add lamb and stir well until all the meat outside change to bright colour.

- Add water to cover the meat. Wait until it's broiled for 10 minutes, then change to slow cook mode (I prefer slow cook high, faster).
- Wait for 3 hours, or just 2 hours if you cook for 15 mins before change to slow cook mode.