How to make curry lamb chops

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you how to make curry lamb chops.

1. Cut the garlic into slices, cut the green pepper into small pieces, chop the onion, cut the cherry tomatoes in half and set aside.

2.1 Preheat the pan, add butter, melt it, add garlic slices, stir-fry until fragrant, then add onion and stir-fry.

3.2 Put 2 cups of water into the cooking pot, bring to a boil, turn off the heat, add 250g of couscous, cover with a lid and let ferment for 10 minutes. When the coucous absorbs all the water and becomes larger particles, it is ready to eat.

4. Put the lamb chops into the pan and fry them on both sides until golden brown (on low heat), avoiding burning of onions and garlic. You can add tomatoes later; sprinkle with 1 Tbs of salt.

5. Add 250g tomato sauce, 200ml coconut milk, 4Tbs curry, 300ml water, stir well, then add 1Tbs salt, 1/2TBs sugar, 1/2TBs chili powder, 1/2TBs cumin, 5 bay leaves, simmer for 8 minutes, stirring constantly to avoid sticking to the bottom of the pot; finally, add green pepper, cumin seeds, and black peppercorns and simmer for another 2 minutes. (You can add water to adjust the concentration of curry during the process)

6. Put the soaked couscous into a plate, pour the stewed lamb chops and sauce on top, and serve with coriander or mint leaves. You can also sprinkle with raisins and pine nuts.

Today, I have finished introducing the curry lamb chops that I would like to introduce to you. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.