Lamb stew, onions.
Thai red curry paste, coconut milk, sugar, cooking oil, red wine, salt.
Edit by simple method
1. Cut the mutton into pieces, rinse with water, and wash off the floating foam; mince the onion;
2. Put a little cooking oil in the pot and heat it After heating, add minced onions and stir-fry until soft and fragrant, add mutton pieces and stir-fry;
3. Add appropriate amount of red wine and continue to stir-fry, add red curry, coconut milk, sugar, add water to submerge the mutton pieces;
4. After boiling, reduce heat and simmer for 1.5 hours until the mutton is tender. Add salt to taste and thicken the soup.
/p>
Method:
1. Cut the mutton into pieces, put it into the pot, add water, ginger slices, green onion segments, cooking wine, blanch over high heat to remove the blood foam.
2. Wash the blanched mutton, drain the water, and prepare a potato, a carrot, and half an onion.
3. Heat the pot, add oil, and stir-fry the mutton until it turns slightly yellow.
4. Pour in more boiling water, cover the lid, and stew the mutton until soft.
5. While the mutton is stewing, cut the potatoes, carrots, and onions into cubes and set aside.
6. The mutton is ready if it can be easily pierced with a fork.
7. Heat the pot again, add a little oil, add potatoes, carrots and onions and stir-fry until you can smell the aroma of onions.
8. Pour the previously stewed mutton into the pot together with the soup, and bring to a boil over high heat.
9. Add curry cubes.
10. When the pot is already boiling, turn the heat to medium to low, and remember to shovel the bottom of the pot from time to time to prevent sticking.
11. Potatoes and carrots can be easily pierced until they become soft and rotten.
12. Reduce the juice over high heat, and then serve it warmly. [1]
Editing production methods
Thawing
In summer, natural thawing should be carried out indoors at a room temperature of 16 to 20°C and a relative humidity of 85 to 90%. 12 to 16 hours is appropriate: In winter, thawing indoors at 10 to 15°C and relative humidity of 85 to 90% should take 18 to 20 hours. The general method is to hang the carcasses with a distance of 5 cm between each carcass and the lowest point 20 cm from the ground (fresh mutton does not have this process).
Pre-processing
Including deboning, sorting, cutting, etc. Wash the thawed mutton carcass, cut it into pieces, and remove the bones separately. The mutton after deboning must be neat and free of minced meat, and the pollutants, lymph and excess fat in the mutton must be cut off. Cut into small cubes of 3 to 5 cm.
Pre-cooking
The ratio of water to meat is generally 1.5:1, measured by submerging the meat. First add dried onions (100g) and ginger (150g) wrapped in gauze to the water and boil for 3 to 5 minutes. Then pour in 40 to 50 kilograms of mutton cubes, boil for another 15 minutes, and skim off the foam. Take out the mutton pieces and put them in cold water to cool down (to prevent pieces from appearing) in preparation for canning.
Preparation of juice
8 kg of peanut oil, 1.6 kg of sugar, 2.5 kg of refined salt, 1.2 kg of dried onions, 0.2 kg of garlic powder, 8 kg of flour, 1.4 kg of curry powder, red pepper 16 grams of powder, 1.7 kilograms of rice wine, 36 kilograms of water, 320 grams of MSG, and 500 grams of peeled ginger. Mix the dried onions swollen with boiling water and the peeled ginger that has been chopped into small pieces, mince it with a meat grinder with a hole diameter of 3 mm and pour it into a jacketed pot. Then pour in 180℃ peanut oil and stir-fry continuously. Add the mixture of refined salt, sugar, and red pepper powder and stir continuously in the pot. Add the water to the flour and curry powder respectively and mix well; filter the flour water through a sieve and put it into the pot. When the juice is ready to come out of the pot, pour in the mixture of MSG and rice wine. The entire sauce preparation time is generally controlled within 15 to 20 minutes, then the steam can be stopped and the pot is ready. The juice needs to be an orange-red viscous liquid.