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French-style lamb curry (stewed lamb curry)｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

cut of lamb : 450g
にんにく : 2かけ
玉ねぎ : 250g
canned tomatoes (cut) : 1個
(c) coconut milk : 120g
(c) Raisins : 40g
(B) Curry powder : 大さじ2
(B) coriander powder : 大さじ1
Olive oil (for meat) : 30g
Olive oil (for vegetables) : 30g
塩 : 適量
black pepper : 適量
(A) Butter : moderate amount
(A)ごはん : 適量

Time required

30minutes

Procedure

1) prepare 01:33
Mince the onion and garlic.
Mix (A) to make butter rice. Add salt and pepper to the meat and mix.
2) fry the meat 02:54
Place a frying pan on high heat and add olive oil (for meat).
When the pan is hot, add the meat.
Stir-fry quickly and take it out in a bat.
3) stir fry vegetables 04:03
Add olive oil (for vegetables) to the frying pan.
Lightly fry the garlic.
Immediately add the onions and fry until lightly browned.
Add (B) and stir well to release the aroma.
4) 肉を戻し仕上げる 05:28
Put the meat from step 2 back into the frying pan with the juice.
Add the canned tomatoes and simmer over low heat for 10 minutes.
Add (c) and mix. Bring to a boil over high heat and turn off the heat.
5) 盛り付ける 07:15
Finished with 1 butter rice and curry.

Point

・The portion is for 4 people.
・A French-style curry dish in which vegetables, fruits, and spices are stewed together.
・It is convenient to use one wooden spatula exclusively for curry.
・It's creamy and not too spicy, so everyone from children to adults can enjoy it.
・It is lighter than Japanese curry.
・Butter is mixed with warm rice so that it can be easily made, and it is used as butter rice.
・By frying the lamb, the smell is removed and it becomes fragrant.
・It is important to stir well after adding curry powder and coriander powder. Doubles the scent.
・If the taste is weak, adjust with salt and black pepper.
・Wine should be served with red Bordeaux.