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Lamb Curry (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Francis Chu.
Materials needed (Size is based on 2 people): * Lamb stew meat 2 pounds (lamb chops; beef are ok).
Garlic sliced (100g)
Salt (2 big tablespoons)
Chili pepper (1 tablespoon)
Onion chopped (as many as you like)
Potato (2 or 3)
Five spice powder
Aniseed (a few)
Dry bay leaves (a few)
Direction: Step1: Put sliced ginger and garlic and chopped onion into wok and stir-fry it for 1 minute.
Step 2: Then put the lamb stew meat into the wok and Stir-fry it for 5 minutes until it is almost done (the fire has to be strong).
Step3: Put 2 tablespoons of salt onto the cooked meat and put curry powder (a thin layer to cover the whole meat). Put ground pepper and chili pepper. Keep stirring (cinnamon powder or five spices powder if desired).
Step4: Put a glass of water and clove into the wok, then put potato into it. Cover it with lid. Let it simmer for 20-25 min. (keep stirring every 5 minutes).
Step5: Serve with steamed rice. Eat it and enjoy!
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