👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F).

   💡 プロのコツ: This low and slow cooking method ensures tender lamb.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

   💡 プロのコツ: Scrape the bottom of the pot to loosen any browned bits.
3. 3

   Add chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add minced garlic, ground ginger, cumin, coriander, turmeric, cinnamon, and chili flakes. Cook for another minute until fragrant.

4. 4

   Return the browned lamb to the pot. Pour in the beef or lamb stock, ensuring the liquid almost covers the meat. Bring to a simmer.

5. 5

   Stir in the halved dried apricots and honey. Season with salt and black pepper to taste.

6. 6

   Stir in the sorghum flour until well combined. Add the diced potatoes.

   💡 プロのコツ: This will help thicken the stew.
7. 7

   Cover the pot tightly with a lid and transfer to the preheated oven. Cook for 2 to 2.5 hours, or until the lamb is very tender and falling apart.

   💡 プロのコツ: Adjust honey and chili flakes to your preferred sweetness and spice level.
8. 8

   Remove from oven. Skim off any excess fat from the surface. If the sauce is too thin, simmer on the stovetop for a few minutes to reduce it.

   💡 プロのコツ: A slotted spoon is useful for skimming fat.
9. 9

   Serve hot, garnished with fresh cilantro or parsley. Traditionally served with pap (maize meal porridge) or rice.