How to make lamb stew and curry rice
It went really well with making curry rice and eating it with lamb stew. I've never been to Mongolia.. Eating lamb stew made me feel like I was in Mongolia. It's so delicious to put lamb stew on curry rice and mix it. It tastes so unique and unique. It's a dish that you can enjoy if you like lamb.
3 serving
Within 60 minutes
별바라기쿡방
Ingredients
  • Lamb
    500g
  • onion
    1/2ea
  • Carrot
    40g
  • Potato
    3ea
  • Paprika
    57g
  • Tomato
    1ea
  • crushed garlic
    1TS
  • Water
    500g
  • White wine
    50g
  • Chicken stock
    1TS
  • Flour
    2TS
  • Salt
    1ts
  • ground pepper
    little
  • Rosemary
    little
  • Time
    little
  • parsley
    little
  • bay leaf
    2piece
  • Butter
    10g
  • Rice
    1.5cup
  • Curry
    1~2TS
  • chopped onion
    30g
  • crushed garlic
    1/2TS
Cooking Steps
STEP 1/14
Wash one and a half cups of rice clean and soak for 30 minutes.
STEP 2/14
Stir-fry chopped onions (30g) in a preheated frying pan.
If it is brown, stir-fry it with minced garlic.
STEP 3/14
Add fried onions and minced garlic to the soaked rice and add 1 to 2 tablespoons of curry powder and mix well.
Then, adjust the amount of water and press cooking.
STEP 4/14
When the rice is ready, mix well.
STEP 5/14
Cut the paprika, onion, and potato into big pieces.
STEP 6/14
Chop the tomatoes into small pieces and prepare the carrots in the desired size.
I don't really like the smell of carrots, so I prepared finely chopped carrots.
STEP 7/14
Sprinkle the prepared lamb with a little salt and pepper and mix.
Add 2 tablespoons of flour and coat it
STEP 8/14
Heat the wok first, then stir-fry the lamb.
Lamb meat itself has a lot of oil, so you don't need to put oil separately.
If the meat is roasted so that the color of the meat is not visible, remove it for a while.
STEP 9/14
Stir-fry onions with lamb oil in the same frying pan.
STEP 10/14
When the onion flavor comes up, stir-fry the vegetables for about 3 minutes with paprika, tomato, 1 tablespoon of minced garlic, rosemary, time, a little pepper, and 10g of butter.
STEP 11/14
Now add the potatoes and 1 teaspoon of salt and stir-fry for about 5 minutes.
STEP 12/14
After 5 minutes, stir-fry the raw lamb and 50ml of wine to catch the smell of the lamb.
STEP 13/14
Now add 500g of water, 1 tablespoon of chicken stock, and 2 bay leaves and bring to a boil.
When the broth boils, close the lid and simmer for 10 minutes over medium heat.
STEP 14/14
Transfer to a bowl and sprinkle a little bit of parsley to complete.
Lamb has a distinctive smell, so there is a lot of spices in the stew. If you like lamb and like unique and exotic food, I recommend it.
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