👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Return the lamb to the pot. Pour in water or lamb broth, ensuring the meat is mostly submerged. Season with salt and pepper.

4. 4

   Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours, or until the lamb is very tender.

5. 5

   In a separate bowl, whisk together the plain yogurt and egg yolks until smooth. This is your tempering mixture.

6. 6

   Slowly ladle about 1 cup of the hot stew liquid into the yogurt mixture, whisking constantly to temper the eggs and prevent curdling. Gradually add this tempered mixture back into the pot with the lamb, stirring continuously.

7. 7

   Cook over low heat for another 5-10 minutes, stirring, until the sauce has thickened slightly. Do not boil after adding the yogurt mixture.

8. 8

   Stir in the chopped fresh dill and parsley just before serving. Adjust seasoning with salt and pepper if needed.