👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well-seared on all sides. Remove beef and set aside.

   💡 プロのコツ: Browning the beef in batches ensures a good sear and prevents overcrowding the pot.
2. 2

   Add the chopped onions to the pot and cook until softened and lightly golden, about 8-10 minutes. Add the minced garlic, ground coriander, cumin, and dried fenugreek. Cook for another minute until fragrant.

   💡 プロのコツ: Toasting the spices briefly enhances their aroma and flavor.
3. 3

   Return the browned beef to the pot. Add the beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is very tender.

   💡 プロのコツ: Low and slow simmering is crucial for tenderizing the beef.
4. 4

   Stir in the finely ground walnuts. Continue to simmer, uncovered, for another 15-20 minutes, allowing the soup to thicken slightly and the flavors to meld.

   💡 プロのコツ: The walnuts will thicken the soup and add a rich, nutty flavor.
5. 5

   Remove the bay leaves. Season generously with salt and black pepper to taste. Stir in most of the chopped cilantro and parsley.

   💡 プロのコツ: Fresh herbs added at the end provide brightness.
6. 6

   Ladle the Kharcho into bowls. Garnish with the remaining fresh cilantro and parsley before serving.

   💡 プロのコツ: Serve hot with crusty bread or Georgian mchadi (cornbread).