Curry lamb chops
By VicentaLakin
Recipe Recommendations
- 䓤 250g
- lamb chops 4-5 block
- green pepper a
- yangcong half a
- garlic 5-merous
- small tomatoes a
- Mint leaves or cilantro appropriate amount
- raisins appropriate amount
- pine nut appropriate amount
- butter a small piece
- coconut milk 200ml
- curry
- salt 2tbs
- chili powder 1/2TBS
- cumin 1/2TBS
- cumin 1/2TBS
- geranyl 5 pieces
- ketchup 200g
- sugar 1/2TBS
- black pepper 1/2TBS
- slightly spicy
- burn
- ten minutes
- simple
Steps for Curry lamb chops
1
Garlic slices, pepper slices, onions shredded, tomatoes cut half open, spare。
2
2 cups of water in the boiler, boil, turn off the fire, add 250 g of couscous to the fermentation cap for 10 minutes, to be edible once you absorb all the water into larger particles。
3
The pan is preheated with butter, melted, put in the garlic tablets, fragrance, then onions, onions。
4
The sheep are released into the pot, which will be roasted back to the golden yellow (flammation), avoiding onions and garlic burning, and may later be added to the tomatoes, and to the salt of 1 Tbs。
5
Add 250 g of ketchup, 200 ml of coconut milk, 4Tbs of curry, 300 ml of water, evenly mixed, and 1 Tbs of salt, sugar 1/2 TBs, pepper 1/2 TBs, 1/2 TBs of pepper, 1/2 TBs of fragrance, 5 fragrances, 8 minutes of stew, with constant mixing to avoid sticky bottoms; and lastly, green peppers, tacks, black peppers, 2 minutes of stew. (Adjust water during the process and curry concentration adjusted)
6
put a bubble-haired coouscous in the plate, and water the roasted lamb and sauce on the top, with spices or mint leaves for consumption, and also with raisins and pine seeds。