South Asian Style Lamb Stew

South Asian Style Lamb Stew       10 Portions:

Ingredients:
10 servings of cooked rice or, mashed potatoes or noodles

1.5 kg. of Lamb Shoulder or, Loin  {Cubes}
1 cup of Celery, small-medium cubes
1 cup of Carrots, small-medium cubes
2 cups of Onions, small-medium cubes
1 cup of potatoes, cubes, {cooked but still little hard inside}
3-4 bay leaves
2 tea spoon of worchestershire sauce
1/2 cup of butter or, olive oil 
5 tea spoon of gravy mix, instant powder or, home made gravy {Any kind}
Salt-Pepper
2 tea spoon of Garlic, chopped
1 cup of apricots, small diced
1/2 cup of raisins
1/2 cup of red/white wine
1 lt. of stock {Any kind} or, water
1/3 tea spoon of chilli flakes or, 2 tea spoon of Tabasco Sauce

Method:
First, cook those carrots, celery and onions with some oil/butter in a big stock pot. Make sure they are cooked on a low-medium heat, untill they are firm/tender. Add the garlic & chilli flakes and continue cooking for 2 more min. Then add the meat and sweat and cook for 5-6 more min. on a medium heat Add the wine and cook for 2 more min. Then Add the water/stock, bay leaves & potatoes. Simmer it on a medium heat for about 20 min. or, till you see that the meat is cooked/tender. Then, add the worchestershire sauce/tabasco, apricots and raisins and mix it gently. Then, in a separate small bowl take the instand gravy mix and add 100 ml. of cold water and mix it with the stew and continue cooking for 3-4 more min. Season with salt-pepper. Serve hot with the choice of starch, from the 3 above names!