Passion is Thy Name!

The cashew nuts will hafta wait for another weekend.
Decided on lamb stew instead.
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Leafed through the many cookbooks I have and couldn’t find a recipe I am happy with. Surfed the Net in the hopes of getting some interesting recipes (and easy to cook!) but came up with nothing.
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So, I decided to improvise and come up with my own recipe for lamb stew.
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Ingredients :

• 1kg of mutton
• 3 medium-sized tomatoes
• 3 medium-sized potatoes (add more if your friends are potato-lovers like mine)
• 2 medium-sized red onions
• 1 large carrot
• 1/3 of a large celery
• 1 can of tomato puree
• 1 bottle of your fav red wine
• 1 pack of fettucini
• A dash of salt and pepper
• Some sugar (to balance up the overall stew taste)

Method :

1. Remove all bones from the mutton and cut them into small bite-sized pieces.
2. Cook the mutton in a pressure cooker (best meat-cooking invention ever!) for about 20 minutes to soften the meat.
   *Important note* MUST remove all bones from the meat if you cook the meat in the pressure cooker. Otherwise, all the bones will turn into grainy pieces and your guests will hafta pick the grains of bones from the meat as they eat. Disaster!
3. Quarter the tomatoes, potatoes and onions.
4. Cut the carrot and celery into tiny cubes.
5. Boil the potatoes and carrot in hot water as they take longer to soften compared to the rest.
6. Pour the tomato puree into a deep pot and slowly add in the potatoes, tomatoes, onions, carrot and celery. Add some water if it’s too thick.
7. Slowly add the red wine.
   (don’t pour the entire bottle in at one go! Cannot be lazy that way. Need to pour in bit by bit and stir)
8. Pour the gravy into a slow cooker, adding in the cooked mutton.
9. Turn the knob of the slow cooker to ‘high’ mode and leave it to stew for 2 hours.
10. To cook the pasta, boil in salted water until al dente.

The above should be sufficient to feed 8.
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No picture coz we were too busy eating and enjoying each other’s company. Totally slipped my mind to take out the camera.
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After-dinner drinks were abit on the heavy side this time round. A good friend was sharing his many exciting tales of his time spent in Cambodia, Vietnam, Thailand and of coz, his many contacts in the clubbing scene across Singapore and Malaysia. We learnt some very interesting behind-the-scene info about the clubbing business in Asia.
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Overall a most fulfilling Sunday. Getting to cook for those I love.
Looks like this may turn into a weekly recurring event.