Do you love curry?
Curry is a compound seasoning made of turmeric as the main ingredient and a variety of spices (such as coriander seeds, cinnamon, pepper, white pepper, cumin, star anise, cumin, etc.). Its taste is spicy and sweet, with a special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potatoes, cauliflower, soup, etc., and is a commonly used seasoning in Chinese and Western cuisine. In many countries in Southeast Asia, curry is an essential and important seasoning!
Many people jokingly call Indian cuisine "dark cuisine", and indeed the rugged way of Indian cuisine makes many people accept incompetence. However, Indian cuisine is unique in its specialty spices, especially the curry, which fully reflects the heavy oil and color characteristics of Indian cuisine.
Lamb is a common meat material in Indian cuisine, Indian curry lamb is one of the common dishes, rich curry flavor, rich spices, for lamb to give a strong exotic atmosphere, today to share with you.
Ingredients: 1 kg lamb chops, 2 tbsp curry powder, 1 tbsp paprika powder, 1 tbsp turmeric powder, 1 tbsp coconut flour, 1 tbsp coriander powder, 1 onion, salt, peppercorns, star anise, coriander, coriander, mint leaves
1. Soak the lamb chops in water for half an hour to soak in blood removal water, cut the onion into small cubes and set aside, and chop the coriander and mint leaves for later;
2. Make a pot of water, put the lamb pieces in the pot, add the appropriate amount of peppercorns, large ingredients, fragrant leaves, a small amount of salt, will remove the fishy smell of the lamb, about 8 cooked to mature;
3. Put more oil in the pot, this step requires sautéing the spices until fragrant. Heat the oil at 50%, add chopped onion and stir-fry until fragrant, add Indian spices and salt to continue stir-frying;
4. Pour the blanched lamb into the pot and stir-fry evenly, add turmeric powder, red pepper powder, coriander powder, curry powder, coconut powder, and add the next one after each seasoning is added;
5. Stir-fry the spices evenly wrapped on the lamb to turn off the heat, at this time add chopped coriander, mint crushed stir-fry to get out of the pot.
Note: Indian curry lamb is heavy oil and heavy taste, so it is taboo to take medicine for illness, especially for patients with gastrointestinal diseases, eating curry stimulates the stomach and intestines, induces excessive gastric acid secretion, and causes the stomach to be damaged again.
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