Curry Lamb Brisket and Pumpkin Cup
1.
Use a knife to cut away 2-3 cm from the top of the pumpkin. Remove the core and remove the flesh, hollow out the middle.
2.
Cut the lamb belly into a rectangular shape and remove it with water. Cut the onion into pieces.
3.
Put the lamb belly in boiling water, add ginger slices, Shao wine, and simmer for 20 minutes until tender and smooth.
4.
Put oil and fragrant onion chunks in another pot, add curry to fragrant, add coconut milk to make curry paste.
5.
Remove the lamb, add the curry paste, pour it into the pumpkin cup and steam it on the steamer for about 30 minutes. Garnish with red pepper and bean sprouts.
