1. Prepare ingredients. Red and yellow bell peppers and small tomatoes are only part of them.
2. Cut the lamb well and set aside. Separate the lamb bone from the meat and slice the meat. (When buying lamb, you can buy some bones for making soup, it’s better to buy lamb chops)
3. Cut red bell peppers & yellow bell peppers and set aside, slice the millet in spicy slices, and set aside coconut milk.
4. Use the back of a knife to flatten the roots of the lemongrass (to make it more flavorful), then cut into sections, and cut the small tomatoes in half and set aside.
5. Add enough water to the pot at one time, lower the lamb bones, curry cubes, lemongrass, small tomatoes, bay leaves, boil on high heat and simmer on medium to low heat for an hour.
6. One hour later, the tomatoes are soft and rotten, and the flavours of lemongrass and curry have merged. Add the red and yellow peppers and cook for another half an hour.
7. Cut a lime, squeeze the juice into the pot and cook for about 5 minutes.
8. Pour in the prepared coconut milk and continue to cook for about ten minutes.
9. Add the prepared millet chili and mutton slices, simmer for about 20 minutes, the mutton and the soup are completely fused, and you can get it out of the pot.
10. The mutton has reached the point of melting in the mouth, with a circle of millet chili, and a mouthful of white rice. Wow, that taste~! @￥%%
Tips:1. Because the cooking time is relatively long, it is best to add enough water at once.
2. As for the choice of curry, yellow curry is best if you don't like spicy food. If you can eat spicy food, buy red curry.
3. At the end, don't collect the soup too thick, save more soup, the soup is delicious.
4. If you like the soup to be more sour and refreshing, you can squeeze more lime juice. If you don't have it, you can use white vinegar. Haha, but the taste may not be so authentic.
5. If you want to eat the soft and rotten meat that melts in your mouth, cut the lamb into large pieces and eat it early, just start with the bones.
