Lamb Stew

Ingredients:
12 pcs Lamb shoulder
2 big White onion (chopped)
1 big Red onion (chopped)
2 stalks Celery (chopped)
8 Potatoes (cut into 2" to 2.5" cube)
2 Carrots (cut into 1" cube)
1 to 1.5 litre of water depend on individual preference of gravy texture.

Seasoning:
Salt
Pepper
Sugar
Black sauce
5 tbsp Plain flour
Cooking Oil

Method:
1) Clean and trim away fats. Then cut into 1.5" square pcs.
2) Boil in hot water for 2 to 3 minutes. Drain then season with salt and pepper for 1/2 hours.
3) Pan fry plain flour with cooking oil with mild flame till slightly brown in colour.
    Keep aside.
4) In another pot, stir fry both type of onions till fragant.
5) Add-in lamb, continue stir fry for 2 minutes.
6) Add-in chopped celery and stir fry for 1 minute.
7) Add-in minimum 1 litre of water. Bring to boil before add-in potatoes, carrots and fried flour.
8) Bring to boil. Add-in salt, sugar and dark sauce to taste.
9) Simmer for 1/2 hour with slow flame or till meat tender.
    Occasionally, stir the stew to avoid from sticking to bottom of pot.