Lamb Curry and Two Side Dishes
1.
Put the onion and parsley stalks in a pot over medium heat and stir fry until the onions are tender and slightly caramelized.
2.
At the same time, take another pot and fry the lamb until all sides are slightly caramelized. The pot should be hot, otherwise the meat will not be easy to color and water will come out. If there is a lot of water, let it stand for a while, wait for the water to dry out, and then re-fry later.
3.
Put the fried lamb into the pot, add curry paste, tomatoes, carrots, stir well, season with salt, boil for 5 minutes, then simmer until the lamb is tender and tender.
4.
Dry the nuts until they are slightly burnt, cool to make them crispy, and mash them in a mortar, but not too crushed. It is best to leave some small particles.
5.
When the meat is about to simmer, prepare the ingredients for the quick-fried vegetables. Wash the vegetables and dehydrate. Believe me, dehydration will give your vegetables a real "quick-fried" taste. Furthermore, if vegetables are the protagonist, organic ones can be used. The taste is very different.
6.
Heat oil in a pan until slightly smoked, sprinkle in bacon and smashed garlic cloves and fry until caramel color, there will be a strong nutty aroma, maintain medium-high power, add red pepper, 15s later, add shredded cabbage and a pinch of salt A pinch of black pepper, stir fry until the edge of the cabbage is slightly burnt, pour in the balsamic vinegar, wait for the sour gas to dissipate, and serve.
7.
Similarly, wash the spinach and dehydrate it, heat the oil until slightly smoke, add the garlic, 5 seconds later, add the spinach, a pinch of salt, and stir-fry until the spinach is lying down.
8.
Stir the chopped nuts into the lamb, sprinkle with coriander or parsley, if you like, have a bowl of plain rice, and serve!
