How to make lamb curry

This is a delicious dish that can be served to guests. Curry lamb is very nutritious and has the effects of strengthening the spleen and stomach, clearing away heat and detoxifying. It can help the body eliminate toxins. There are not many restrictions when making curry lamb. If you can put it in the refrigerator for a few hours and then take it out, the taste will be better. It is recommended that you make this dish in the summer, which can help reduce summer heat.

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.

Only when we eat well, drink well and have a healthy body can we feel the beauty of life. Although the method of making curry lamb is very simple, many people praise it after eating it.