How to make curry lamb

Mutton is still a delicacy that many people like to eat. It has a high nutritional value. But when it is paired with curry to make curry mutton, the taste is simply indescribable. Every time I go out to eat, I will order a plate of curry mutton. I am so fond of curry mutton. Do you know how it is made?

The first method of curry lamb

1. Slice the mutton and marinate with a small amount of cooking wine and curry powder. Dice onion or slice it into small pieces, as desired. Dice carrots. Wash and prepare the green beans. Cut the green pepper into sections.

2. Heat the pan, add half of the onion and stir-fry after the oil is hot. When the aroma comes out, add the carrots and stir-fry.

3. Add water to the pot, add appropriate amount of curry paste (not too little, anyway, I usually add a lot, so that it has flavor), add

1 tsp coconut flour. Turn to high heat and once the pot is boiling add the remaining onions, green beans and lamb.

4. Simmer over high heat for a while, cover the pot, and simmer over low heat for about 20 minutes.

5. Open the lid, turn to high heat to reduce the sauce, add green pepper and stir fry. When the juice is almost dry, you can try the taste by adding some MSG. If the saltiness is not enough, you can add some salt. Generally speaking, because the curry paste is quite filling, the salt from the curry paste is enough.

6. Serve and enjoy. Remember to mix rice, it's really delicious, hahahaha

The second

Main ingredient: A large piece of mutton

Accessories: half an onion, 6 chili peppers, a head of garlic, a large piece of ginger, cinnamon, chili powder, curry powder, salt

practice

1. Chop onion, chili pepper, garlic and ginger.

2. Heat two tablespoons of oil in a pan.

3. Stir-fry the minced ingredients in step 1 for 2 minutes.

4. Add chopped lamb cubes.

5. Continue to stir-fry until the mutton is oily.

6. Add two spoons of chili powder and a bag of curry powder.

7. Stir-fry the lamb for 4-5 minutes and add water to cover the lamb.

8. Place in a pressure cooker and cook at pressure for 10 minutes.

9. Put it in the pan and fry until the water content is reduced, add salt to taste.

The third

1. One pound of lamb hind leg meat.

2. Cut into large pieces and marinate with onion, ginger, cooking wine and light soy sauce for half an hour.

3. Pour cold water into the pot and blanch the mutton.

4. After the water boils, skim off the foam.

5. Take out the mutton, drain the water and set aside.

6. Heat a wok with a proper amount of peanut oil. When the oil is hot, add onion, ginger, dried chili peppers, Sichuan peppercorns, and star anise until fragrant.

7. Then put the mutton in.

8. Then add soy sauce and stir-fry until fragrant.

9. Add hot water, and after the water boils, add two cubes of curry. The amount of curry can be increased or decreased according to your taste.

10. Simmer for about 40 minutes. When the soup is thick enough, turn off the heat and add chicken essence.

11. Remove from the pan and serve.