Couscous Curry Lamb Chops
by Ruth's travel food love
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the garlic into slices, cut the green peppers into small pieces, chop the onions, and cut the small tomatoes in half, and set aside.
2. Put 2cups of water in the boiling pot, boil, turn off the heat, add 250g of coucous, cover the lid and ferment for 10 minutes, wait until the coucous absorbs all the water to become large particles, then eat.
3. Preheat the pan, add butter, melted, add garlic slices, fry the aroma, then add onion, stir fry.
4. Put the lamb into the pot and fry it straight and back until golden brown (low fire). Avoid burning onions and garlic. You can add tomatoes later; sprinkle 1Tbs of salt.
5. Add 250g of tomato paste, 200ml of coconut milk, 4Tbs of curry, 300ml of water, stir well, then add 1Tbs of salt, 1/2TBs of sugar, 1/2TBs of chili powder, 1/2TBs of cumin, 5 pieces of bay leaves, stew for 8 Keep stirring for 30 minutes to avoid sticking to the bottom of the pot; finally add green pepper, cumin, and black pepper, and simmer for another 2 minutes. (In the process, you can add water appropriately to adjust the concentration of curry)
6. Put the soaked couscous on the plate, top with stewed lamb chops and sauce, serve with coriander or mint leaves, and sprinkle with raisins and pine nuts.
