Casserole with curry lamb leg
Overview
The Chinese New Year is in two weeks. I won’t be going back to my hometown for the Chinese New Year this year. My parents will come to Shanghai to visit us. Every time they come, they bring me a box full of things. It’s no exception when my sister comes for Christmas vacation, so it feels very cozy. Today I made a casserole curry with lamb legs. The curry from our hometown is very red and has a very strong aroma. My husband likes the curry from my hometown the most. My husband also likes to eat pork rinds, so today I specially bought pork rinds to bake together. The pork rinds are as delicious as fried tofu. Last time I bought a leg of lamb that cost more than 80 yuan. I cooked it twice and still didn't finish it, so I made curry today. I saw the weather forecast two days ago and said there would be sunshine today, so I chose today to cook it and take pictures at the same time. It's rare that the sun finally came out at noon.
Tags
Ingredients
Steps
-
Prepare the materials.
-
Cut the pork skin into pieces and blanch slightly in boiling water. Drain.
-
Blanch the lamb legs in the same way and set aside.
-
Put a little oil in the pot, add the lamb leg and stir-fry until fragrant, then pour in a little curry powder and continue to stir-fry until fragrant.
-
Then put it in a casserole and add the curry seasoning.
-
Add water, which must cover the lamb legs.
-
Bring to a boil, then turn to low heat and simmer for 45 minutes.
-
After 5 minutes, add the pork skin and fried tofu and continue cooking for 15 minutes.
-
After 15 minutes, add potatoes and eggplant and continue cooking for 15-20 minutes.
-
Finally, add the prepared coconut milk and bring to a boil.
-
Finished product.
