👨‍🍳 作り方

1. 1

   In a large bowl, combine the lamb cubes with yogurt, chopped dill, parsley, mint (if using), minced garlic, lemon juice, olive oil, salt, and pepper. Mix well to coat the lamb evenly.

   💡 プロのコツ: Ensure all lamb pieces are coated in the marinade.
2. 2

   Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the lamb to tenderize.

3. 3

   Preheat your oven to 160°C (320°F).

   💡 プロのコツ: A lower temperature ensures slow, even cooking.
4. 4

   Transfer the marinated lamb and all the marinade into a Dutch oven or a deep baking dish. Add the thinly sliced onion on top.

   💡 プロのコツ: Do not add any extra liquid; the yogurt and lamb will release enough moisture.
5. 5

   Cover the Dutch oven tightly with its lid or cover the baking dish securely with foil.

   💡 プロのコツ: A tight seal is crucial for slow cooking.
6. 6

   Bake in the preheated oven for approximately 2 hours, or until the lamb is fork-tender and easily pulls apart.

   💡 プロのコツ: Cooking time may vary depending on the cut and size of the lamb pieces.
7. 7

   Once cooked, remove from the oven. Stir the lamb gently. Taste and adjust seasoning if needed.

   💡 プロのコツ: The yogurt will have created a creamy, flavorful sauce.
8. 8

   Serve hot. This dish is excellent served with roasted potatoes, rice pilaf, or a fresh green salad.

   💡 プロのコツ: Garnish with extra fresh herbs if desired.