👨‍🍳 作り方

1. 1

   Season the lamb neck all over with salt and pepper. Heat a cast iron pan over medium heat and brown the seasoned lamb neck on all sides. Set aside.

   💡 プロのコツ: Using bone-in lamb neck adds excellent flavor.
2. 2

   In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the chopped red onion and sauté until beginning to brown.

3. 3

   Add the grated garlic and sauté until the raw aroma is gone. Add the whole peeled garlic cloves and stir to brown slightly, being careful not to scorch them.

4. 4

   Grind the cinnamon bark, black peppercorns, cumin seeds, coriander seeds, and Kashmiri chili together to a fine powder. Add this spice mix to the Dutch oven and stir for about a minute until fragrant.

5. 5

   Add the browned lamb to the Dutch oven. Stir in the crushed tomatoes and jaggery (or brown sugar). Mix well and sauté, stirring often, until the oil begins to separate.

6. 6

   Add the hot water and dried oregano. Mix well, cover, and cook over low heat until the lamb is almost done.

7. 7

   Add the cooked and drained beans to the pot. Add a little more water if necessary to maintain a stew consistency. Cover and cook for a little longer until the lamb is completely tender.

8. 8

   Remove the lamb from the pot to a cutting board. Pull all the meat off the bones and roughly chop it. Return the chopped meat to the stew.

   💡 プロのコツ: This step can be done while the beans are cooking if preferred.
9. 9

   Taste and adjust seasoning with salt if needed. Serve hot, garnished with chopped chives.

   💡 プロのコツ: The whole garlic cloves will become soft and can be mashed into the stew.