Author: Crystal Moonlight
From: Food World
material:
The lamb meal [curry lamb chop] lamb chops 1 kg (I use Xinjiang lamb, Sichuan lamb is not suitable, more Inner Mongolian sheep on the market can also),
Two small spoons of curry powder (about 10cc, Indian curry powder is the best, if not, choose the Southeast Asian series, if you do not use curry paste, curry powder can be used to about 4 small spoons),
4 teaspoons of curry paste (do not choose Japanese curry cubes, both from India or Southeast Asia),
Yogurt (homemade thick type sugar-free yogurt) 100g,
1 cup of coconut milk (about 240ml per cup, can also be mixed with coconut milk powder or replaced with a small amount of whipped cream),
Two cups of water (cast iron pot with less water, ordinary wok may be more), salt to taste
Ingredients: potatoes, carrots, green and red peppers, tomatoes in small amounts
Other spices: onion (white skin is better), ginger, garlic each appropriate amount
Curry lamb chops to prepare
1. Wash the lamb, put cold water into the pot, bring to a boil on high heat, skim off the foam, wash and set aside
2. Mix the yogurt and lamb well
3. Put in the refrigerator to marinate for several hours in advance, and if there is not enough time, you can also marinate for one hour
4. Chopped or ground the onion, ginger and garlic respectively, put more oil into the pot, pour in the chopped onion first, and simmer over low heat
5. Add the minced ginger, stir-fry well, add the minced garlic, continue to sauté over low heat
6. Sauté the spices to dry, patiently can fry a little more than I saw in the picture, stir-fry until slightly yellow
7. Add curry paste and curry powder, stir-fry patiently over low heat to create a fragrant flavor
8. Do not stir-fry for a long time to avoid the spices becoming bitter, add the marinated lamb chops, and stir-fry the spices evenly
9. Pour in the coconut milk and stir-fry well
10. Pour in water, not over the lamb, bring to a boil over high heat
11. Turn the heat to a low heat and simmer for more than 1 hour, like the soft rotten meat can be simmered for longer
12. Add the potatoes and carrots to the hob pieces (not necessary, adding potatoes for a long time to stew can omit the step of frying the flour to thicken the soup), mix well and add the appropriate amount of salt, turn the heat down and continue simmering
13. Simmer until the potatoes are crispy and soft, cut a small amount of green pepper, red pepper and tomato in the middle of the way
14. Add the final side dishes (green pepper, red pepper and tomato) and stir-fry well
15. Stir-fry until it is broken and enjoy
Cooking skills
1, this curry is not suitable for the common Japanese curry blocks in supermarkets, Curry powder or curry sauce in India and Southeast Asia can be, in addition to online shopping, large supermarkets can often be bought in foreign commodity areas;
2, this can also not put curry sauce, only put curry powder, such as choose the latter, one do not greedy, two do not fry for a long time, do not fry enough fragrant, greedy and long fried will be bitter;
3, if you do not use curry sauce and do not use potatoes as a side dish, to fry a little flour in oil in advance (about one to one) for backup, you can make the curry soup thicker, otherwise the curry dish made only with curry powder is not always that feeling;
4, the step of frying the spice crush should not be omitted, and it is best to fry as long as possible than I fried, especially when using curry powder to make dishes, this step is very important for further Titian;
5, side dishes are not necessary, depending on your taste, coconut milk can also be replaced with whipped cream, but do not have to add a cup, a small half cup can be;
6, the steps of yogurt will not make the dish sour, I still do not know the principle, but I feel that the flavor and tenderness of the yogurt dish are very good;
7, the change of curry dishes is actually very rich, do not keep the Japanese curry block, try other methods, you will be more fascinated by the charm of curry.