Lamb curry and two side dishes

Overview

A big pot of lamb is a great way to kick off a winter recipe! When the pot is boiling, serve it immediately. Stir in a handful of roasted walnuts, and finally a little parsley or coriander. Pour a few spoonfuls of curry sauce on top of the steaming rice. You're done! This recipe has three dishes and contains three clever methods for home cooking. Please read them carefully.

Tags

• hot dishes
• old man
• thai food
• winter recipes
• lunch
• bacon
• balsamic vinegar
• cabbage
• celery stems
• dried red pepper
• garlic cloves
• grind black pepper
• mutton
• olive oil
• onions
• red pepper
• spinach
• tomato
• unsalted butter
• walnut kernels
• carrot
• curry paste
• lemon juice
• salt

Ingredients

Steps

1. 1 Add the onions and parsley stems to the pot and sauté over medium heat until the onions are tender and slightly caramelized.

   

2. 2 At the same time, take another pot and fry the mutton until all sides are slightly caramel color. 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, take it out and leave it for a while, wait for the water to dry out, and then fry it again later.

   

3. 3 Put the fried mutton into the pot, add curry paste, tomatoes, and carrots, stir thoroughly, season with salt, boil for 5 minutes, and then simmer until the mutton is soft and tender.

   

4. 4 Dry roast the nuts until slightly charred, cool them to make them crispy, and mash them with a mortar, but not too crumbly, leaving some small particles is best.

   

5. 5 When the meat is almost ready to stew, prepare the ingredients for quick stir-fry vegetables. Wash the vegetables and dehydrate them. Trust me, dehydration will give your vegetables a real "quick stir-fry" flavor. Furthermore, if vegetables are the protagonist, use organic ones if possible. The taste is really different.

   

6. 6 Heat oil in a pan until it smokes slightly, add bacon and flattened garlic cloves and fry until caramel color, there will be a strong nutty aroma, maintain medium-high heat, add red pepper, after 15 seconds add shredded cabbage, a pinch of salt and a pinch of black pepper, stir-fry until the edges of the cabbage are slightly burnt, pour in balsamicvinegar, wait for the sour gas to dissipate, and serve.

   

7. 7 Similarly, wash the spinach and dehydrate it, heat the oil until it smokes slightly, add the minced garlic, add the spinach after 5 seconds, a pinch of salt, and stir-fry until the spinach lies down.

   

8. 8 Stir the chopped nuts into the lamb, sprinkle with coriander or parsley, whichever you like, serve with a bowl of rice!