1. Place the Australian boneless lamb neck at room temperature to be slightly softened and then remove one piece. The other pieces are quickly put into fresh-keeping bags and placed in the freezer. Next time you eat, put them in the freezer to thaw naturally. Rinse the thawed lamb neck and cut into evenly sized diced
2. Put the diced mutton and cold water into a pot to boil, then filter the blood water and foam; put the oil in the pot and heat up, add the sliced ginger and shallots and stir fry until fragrant. Half a pot of boiling water on high heat, turn to low heat and slowly cook for about 1.5 hours until the mutton is crispy
3. Cut potatoes into hob pieces and rinse; cut carrots into hob pieces and cut onions into large pieces; heat oil in a pan and add potatoes and fry until the skin tightens, then add carrots and onions and continue to fry
4. After sauteing the onions, add the crispy mutton with the soup, add 200ml of coconut milk or milk, add 4 pieces of curry, add appropriate amount of salt to taste according to your taste, and sprinkle a little pepper before serving. can. Set up a frying pan, cut the sliced knife and fry until golden on both sides, and serve.
Tips:Intimate reminder:
1. Boil the lamb in a hot pot under cold water to remove the bloody and mutton smell;
2. After the mutton is fried, add boiling water and simmer in a cast iron pot or casserole for about 2 hours. If you are in a hurry, you can press it in a pressure cooker for about 20 minutes and then pour it into a casserole and simmer until it is crisp;
3. After the potatoes are cut, they should be rinsed with water to remove the excess starch; after frying with oil, the surface will tighten and the taste will be better;
4. Coconut milk can be replaced by milk, or if it is too thick, you can add a little water to adjust the thickness of the curry sauce, but remember that the curry sauce must be thinner;
5. Pour some red pepper oil before serving to make the dishes more beautiful and more exotic.
6. Replace the staple mutton with sirloin, and the other steps and seasonings remain unchanged and it becomes curry sirloin.