👨‍🍳 作り方

1. 1

   Preheat the Zarb pit by building a large fire with wood or charcoal. Let it burn down to hot coals.

   💡 プロのコツ: Ensure the pit is large enough to accommodate the cooking vessel and coals.
2. 2

   In a large bowl, toss the lamb chunks with olive oil, cumin, coriander, turmeric, salt, and pepper. Marinate for at least 30 minutes.

3. 3

   Layer the bottom of a large, heatproof pot or a heavy-duty foil packet with quartered onions and whole garlic cloves. Place the marinated lamb on top.

4. 4

   Arrange the potatoes, carrots, cardamom pods, and bay leaves around and on top of the lamb.

5. 5

   Add 200ml of water to the pot (if using). Seal the pot tightly with its lid, or if using foil, create a very secure, multi-layered packet to prevent steam escape.

   💡 プロのコツ: A good seal is crucial for trapping moisture and flavor.
6. 6

   Carefully clear the hot coals in the Zarb pit to create a level surface. Place the sealed pot or foil packet onto the coals.

   💡 プロのコツ: Use heat-resistant gloves and tools for safety.
7. 7

   Cover the pot/packet with a layer of hot coals and then cover the entire pit with a large tarp or metal sheet, sealing the edges with sand or soil to trap the heat and smoke.

   💡 プロのコツ: This creates an oven-like environment.
8. 8

   Cook for 3 to 4 hours, or until the lamb is fork-tender and the vegetables are fully cooked.

   💡 プロのコツ: Avoid opening the pit during cooking to maintain temperature.
9. 9

   Carefully uncover the Zarb pit and remove the cooking vessel. Let it rest for 10 minutes before opening.

10. 10

    Serve the tender lamb and vegetables directly from the pot or packet, often with rice or flatbread.