👨‍🍳 作り方

1. 1

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

   💡 プロのコツ: Ensuring the lamb is dry helps it to brown better.
2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply browned, then remove the lamb to a plate.

   ⏱️ 8-10 minutes
3. 3

   Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned.

   ⏱️ 8-10 minutes
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Return the browned lamb to the pot. Add the halved dried apricots, lamb or beef stock, Irish stout, cinnamon stick, star anise, and fresh thyme sprigs.

6. 6

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 1.5 to 2 hours, or until the lamb is very tender.

   ⏱️ 1.5-2 hours

   💡 プロのコツ: Stir occasionally to prevent sticking. If the stew becomes too thick, add a little more stock or water.
7. 7

   Remove the cinnamon stick, star anise, and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper as needed.

   💡 プロのコツ: Spices can be removed with a slotted spoon.
8. 8

   Serve hot, garnished with fresh chopped parsley.