青咖喱羊鞍扒
[url=http://hk.promotion.yahoo.net/cooking/wp-content/uploads/2013/07/108Master.mp4][img=610,240]http://hk.promotion.yahoo.net/cooking/wp-content/uploads/2013/07/video_GreenCurryLamb_PS.jpg[/img][/url][img]http://hk.promotion.yahoo.net/cooking/wp-content/themes/cooking/images/p2/ingradients_p2.png[/img]
[table]
[tr][td=1,1,60%]羊鞍扒[/td][td=1,1,40%]4支骨[/td][/tr]
[tr][td=1,1,60%]鹽及胡椒[/td][td=1,1,40%]適量[/td][/tr]
[tr][td=1,1,60%]迷迭香[/td][td=1,1,40%]1束[/td][/tr]
[tr][td=1,1,60%]香茅[/td][td=1,1,40%]1條[/td][/tr]
[tr][td=2,1]
醬汁 [/td][/tr]
[tr][td=1,1,60%]青咖喱醬[/td][td=1,1,40%]1湯匙[/td][/tr]
[tr][td=1,1,60%]椰汁[/td][td=1,1,40%]半杯[/td][/tr]
[tr][td=1,1,60%]金不換[/td][td=1,1,40%]1束[/td][/tr]
[tr][td=1,1,60%]辣椒[/td][td=1,1,40%]適量[/td][/tr]
[tr][td=1,1,60%]洋蔥[/td][td=1,1,40%]半個[/td][/tr]
[tr][td=1,1,60%]泰國茄子[/td][td=1,1,40%]2至3個[/td][/tr]
[tr][td=1,1,60%]泰國青豆[/td][td=1,1,40%]2至3棵[/td][/tr]
[tr][td=1,1,60%]薄荷葉[/td][td=1,1,40%]適量[/td][/tr]
[/table]
[img]http://hk.promotion.yahoo.net/cooking/wp-content/themes/cooking/images/p2/directions_p2.png[/img]
[img=135,87]http://hk.promotion.yahoo.net/cooking/wp-content/uploads/2013/07/GreenCurryLamb_1.jpg[/img]
1. 將羊鞍扒去脂，灑上胡椒、鹽、香茅及迷迭香
[img=135,87]http://hk.promotion.yahoo.net/cooking/wp-content/uploads/2013/07/GreenCurryLamb_2.jpg[/img]
2. 用大火燒熱平底鑊，將羊扒表面煎至金黃色，熄火，蓋上鑊蓋待10分鐘，讓羊扒在鑊中吸收餘溫
[img=135,87]http://hk.promotion.yahoo.net/cooking/wp-content/uploads/2013/07/GreenCurryLamb_3.jpg[/img]
3. 在另一隻鑊將洋蔥炒熟，加入茄子、青豆及青咖哩醬
[img=135,87]http://hk.promotion.yahoo.net/cooking/wp-content/uploads/2013/07/GreenCurryLamb_4.jpg[/img]
4. 加入椰水煮至濃稠
[img=135,87]http://hk.promotion.yahoo.net/cooking/wp-content/uploads/2013/07/GreenCurryLamb_5.jpg[/img]
5. 最後加入辣椒、金不換及薄荷葉
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