Curry Lamb Chops

Name: Curry Lamb Chops
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Lamb chops; 1 piece potato; 1 carrot; 1 piece Red pepper; 1 piece tomato; 1/2 onion; 1 piece Bell pepper

by Crystal moonlight

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

A few days ago, I was still feeling that the effect of eating lamb in winter is really extraordinary. At a family gathering that day, four people ate mutton hot pot in a Xinjiang restaurant. The husband went home that night and the air conditioner did not turn on. He wondered: Why is it not cold at all tonight? I remember when I was a child, my mother didn’t eat mutton, in winter. Without wearing a pair of woolen trousers, the joints will freeze. My elder aunt loves to eat lamb. At that time, she often cooked lamb and lamb pilaf for my brother at home. Therefore, I admired the big aunt for a long time). The big aunt is petite. You think she looks thin, but she is much stronger against the cold in winter than my mother. She often wears very few and thin clothes. Ask her if she is cold and say that she can eat lamb this winter. Foot, the body is very warm... In a blink of an eye, their family has moved to Guangdong for 20 years, and I don’t know whether they will eat mutton if they are so warm in winter.
A few days ago, the cold current here really dropped the temperature. I prepared several lamb dishes to share with you one by one recently. I hope that good dishes will accompany you for a warm winter.
Today I will share a curry lamb chop. I promise it is very different from the curry you usually make with the most common Japanese curry cubes in the supermarket. It will use some materials that may make you feel strange, such as yogurt; it will add some tedious steps, such as grinding and stir-frying wet spices; it will also use curry powder that you usually feel is not as powerful as curry paste...but Believe me, the effect of this combination is very good, the aroma is super strong, the lamb has a unique flavor and is fresh and tender.
When I first made it, I wondered if it was so good, because I have failed to make curry dishes too many times with curry powder and small packets of curry paste. Every time I feel that the flavor is not enough, the aroma is too weak or the soup is thin, and this version There are no such problems at all, and some are just incense! Fragrant! Fragrant!
The cold is coming, please prepare white rice to welcome this pot of winter warming tool-curry lamb chops.

Ingredients

500g Lamb Chops
1 piece Potato
1 Carrot
1 piece Red Pepper
1 piece Tomato
1/2 Onion
1 piece Bell Pepper

Curry Lamb Chops

1. Wash the lamb, put cold water into the pot, boil on high heat, skim off the foam, wash and set aside

2. Mix the yogurt and lamb thoroughly

3. Place in the refrigerator to marinate for a few hours in advance, if you don’t have enough time, you can marinate for one hour.

4. Chop or grind the onion, ginger, and garlic separately. Pour more oil into the pot. Pour the chopped onion first. Stir well on low heat.

5. Add minced ginger, stir-fry well, add garlic, continue to stir-fry on low heat

6. Stir the spice to dry, if you are patient, you can fry it a little longer than the state in the picture, until it is slightly yellow.

7. Add curry paste and curry powder, stir patiently over low heat and stir evenly, and fry the aroma

8. Don't fry for a long time to prevent the spices from becoming bitter. Add the marinated lamb chops and stir-fry evenly with the spices

9. Pour in coconut milk and stir fry evenly

10. Pour in water, without the lamb, bring to a boil on high heat

11. Turn to low heat and simmer for more than 1 hour. If you like the meat to be soft, you can simmer for longer.

12. Add the potatoes and carrots with the hob block (not necessary, add the potatoes for a long time to simmer, you can omit the step of frying the flour to thicken the soup), mix well, add an appropriate amount of salt, turn to low heat and continue to simmer