Step 1

(I don’t know if you have seen an Indian grandmother cooking) Give me a guide! Country Bread Step 2 – Step 6 Curry powder Step 7 Lamb curry step 8 – step 17 Final assembly step 18 – step 20

Step 2

First make a country bread Dissolve the yeast with water, mix with all the ingredients, mix evenly, no need to knead Country bread is also delicious made from plain flour, but if all-purpose flour is really sticky, then add another 10-30 grams of flour

Step 3

Fold it every half hour, gently pull it up with your hands, fold it to the other side a few times, if it is too sticky, use a scraper or dip your hands in water to operate, and fold it repeatedly three times

Step 4

After folding, you can take it to the refrigerator and refrigerate it, and you can make it directly the next day The dough (restored to room temperature) is moved to the worktop, must! Sprinkle more flour! The water content is great! Dough and dough mats are all needed! Continue to fold the dough to round it up

Step 5

Put it in the fermentation basket and I ferment for 1.5 hours If you don’t have a fermentation basket, you can take a container, then put a cloth in it, sprinkle a lot of flour, put the dough in and send it out until it will slowly bounce back when you poke it with your hand, and there is a small pit ※Sprinkle more flour on top of the cloth! It is best to use a cloth as coarse as burlap

Step 6

The fermented bread is poured directly into the baking dish, and it can be surrounded with oiled paper to make it rounder, or it can be unenclosed Spray the surface with water and send to the oven to bake at 230°C for 20-30 minutes Ordinary flour can also have atmospheric pores, but it must be fully fermented

Step 7

All the materials are mixed evenly, I added a filter here, the color is a little different from the real thing The word “must” in the preparation list means that it must be put down You can buy masala powder directly and replace some unnecessary spices

Step 8

Finally, the most important curry lamb is the lamb Choose your favorite part of the mutton, soak it in water for two hours, change the water once in the middle, and soak the blood out

Step 9

Then the three treasures of India sealed by netizens: tomatoes, green peppers, and onions, changed the knife

Step 10

If you can’t buy that kind of small Indian green pepper here, just replace it with ordinary pepper Dice the onion and tomato, and open the green pepper on all sides

Step 11

Put a tablespoon of curry powder, yogurt, and salt in the soaked lamb chops Yogurt can soften the meat and can be left untouched

Step 12

Put more oil in the pan, I think that’s about it

Step 13

Pour in the onion and fry until it is slightly browned

Step 14

Add the green peppers and stir-fry a few more times until the onion is browned a little more

Step 15

Pour in the tomatoes and fry until the juice is soft

Step 16

It would be better to move to a pot with good heat retention, add a little more curry powder, no need to add too much My habit is to stew things in a casserole, but in fact, any pot will do

Step 17

Add water and mutton to cover all the ingredients, add some bay leaves, cinnamon, and star anise It is best to heat the water and cook it directly at the beginning over minimum heat, because there are really a lot of onions, green peppers, tomatoes, they will be very thick and easy to stick to the pan

Step 18

After the curry is stewed and turned off the heat, let it sit for a while and wait for the oil to float up, and it will have the taste of Ah San Wait for it to rest, cut the lid with scissors, hollow out the bread inside, don’t break it, don’t steal the bread [hehe]

Step 19

Pour the curry into the bread and bake it in the oven for about 8 minutes You can also leave it unbaked or if it’s just baked and hot

Step 20

Let’s eat~ The breadcrumbs are dipped in and eaten! I started by dividing the bread into two and eating the other slice

Step 21

It’s more convenient to cut it open and eat~ It’s really delicious!