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How to make Lamb Curry 咖哩羊肉 Taiwan style

Taiwanese often enjoy a chicken curry, made at home or bought ina a bian dang! However sometimes we ilke a change and in England there is lots of very juicy. tender and fresh lamb to be bought – so here is how to make Lamb Curry 咖哩羊肉 Taiwanese style. If you prefer chicken (or another meat or fish) just swap that in place instead.

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Lamb Curry ingredients

  • 1.5Kg lamb steakcooking-curry
  • 1 big potato
  • 2 onions
  • 1 carrot
  • thumb of sliced ginger
  • 2 tomatoes
  • 3 tbsp curry powder
  • 1 tbsp turmeric
  • 1tbsp flour mix with Chinese bowl of water (for thickening)
  • 1tsp salt

It’s a very easy dish to prepare just start browning the lamb, onions and ginger with the spice powders first and a touch of oil. When it’s all looking and smelling nice add in the rest of the ingredients and stir fry a while. next add some water and flour to make a nice thick sauce. Put on a low heat and let everything cool through (especially the otherwise hard potato and carrot). Service with rice or french fries as you prefer.

Joanne has recorded a video showing you how to make this home and street food sian dang takeaway favourite. Please follow it and make it for yourself!

How to make Lamb Curry cooking video

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5 comments

  1. Hi Joanne,

    back on Taiwan Duck – nice !! I think I will keep this recipe for when the cooler days will come around. Until then, my spring onions on the balcony will be grown to their full and I can add them with the other vegetables. Looks great, though … maybe I can not even wait that long trying / tasting it – we’ll see.

    Thanks for sharing your recipes and all the best,

    Steffen (from Germany)

    P.S.: my pak choi this year turned out great. It is all used up by now, i.e. with belly pork and dark garlic-ginger-oyster-sauce…

  2. Hi Joanne,

    first I thought I would keep this recipe for the cooler days, but as you can imagine I couldn’t wait. So, we had it last weekend and we all agree: FANTASTIC !! Though, I have to admit I changed the dosis of 3 tbsp of curry powder into 3 teaspoons and the 1 tbsp of turmeric also into 1 teaspoon. It was still spicy, maybe not as much as you’d prefer, but for that hot summer here it was fine. Will certainly do this recipe more often, promised.

    All the best and keep sharing these great recipes of yours,

    Steffen (from Germany)

    • Yes, your currey powder might be spicier than mine though! I only used ‘mild curry’ powder I think. I’m really glad you liked it. JJ

      • Hi Joanne,

        I am back from summer break and can reply to your comment. The curry powder I use is actually “Madras Curry” (from India) and supposely mild, as well. Maybe during the cold months to come I change the dosis back to tablespoons depending on how cold it really gets. But so far, your recipe is really fantastic (as always!).

        Warm wishes,

        Steffen (from Germany)

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