👨‍🍳 作り方

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the lamb helps it brown better.
2. 2

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

3. 3

   Reduce heat to medium. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Add minced garlic, grated ginger, and chopped scotch bonnet pepper. Cook for 1-2 minutes until fragrant.

5. 5

   Stir in the chopped tomatoes and cook for about 5 minutes, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the browned lamb to the pot. Pour in the broth, add thyme sprigs, bay leaves, allspice berries, and cinnamon stick. Bring to a simmer.

   💡 プロのコツ: Ensure the liquid covers most of the lamb; add more broth or water if needed.
7. 7

   Cover the pot, reduce heat to low, and simmer gently for 1 hour and 30 minutes, or until the lamb is tender.

8. 8

   Add the chopped carrots and sweet potatoes to the stew. Continue to simmer, covered, for another 30-45 minutes, or until vegetables are tender.

9. 9

   While the vegetables are cooking, prepare the dumplings. In a bowl, whisk together flour, baking powder, and salt. Gradually add cold water, mixing until a soft dough forms. Do not overmix.

   💡 プロのコツ: The dough should be soft but not sticky.
10. 10

    Remove thyme sprigs, bay leaves, allspice berries, and cinnamon stick from the stew. Taste and adjust seasoning with salt and pepper.

    💡 プロのコツ: Remove whole spices before serving.
11. 11

    Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot tightly and cook for 15-20 minutes without lifting the lid, until dumplings are puffed and cooked through.

    💡 プロのコツ: Do not lift the lid while the dumplings are steaming.
12. 12

    Serve the lamb stew hot, with dumplings on top.

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