👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (375°F).

   💡 プロのコツ: Ensure oven is fully preheated.
2. 2

   In a large oven-safe pot or Dutch oven, heat olive oil and 25g of butter over medium-high heat.

   💡 プロのコツ: Using a Dutch oven helps with even cooking.
3. 3

   Season lamb cubes with salt and pepper. Brown the lamb on all sides, working in batches if necessary. Remove lamb and set aside.

   💡 プロのコツ: Browning the lamb adds depth of flavor.
4. 4

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

5. 5

   Add minced garlic and cook for 1 minute until fragrant.

6. 6

   Return the browned lamb to the pot. Add the cubed potatoes, dried oregano, and nutmeg.

   💡 プロのコツ: Ensure all ingredients are well distributed.
7. 7

   In a separate bowl, whisk together the yogurt, eggs, remaining melted butter, salt, and pepper until smooth.

   💡 プロのコツ: Whisking well prevents the yogurt sauce from curdling.
8. 8

   Pour the yogurt mixture evenly over the lamb and potatoes in the pot.

   💡 プロのコツ: Ensure the liquid covers most of the ingredients.
9. 9

   Cover the pot tightly with a lid or aluminum foil.

   💡 プロのコツ: Sealing the pot traps steam and moisture.
10. 10

    Bake for 1 hour and 15 minutes, or until the lamb is tender and the potatoes are cooked through.

    💡 プロのコツ: Check for tenderness with a fork.
11. 11

    Remove the cover and bake for another 15-20 minutes, or until the top is golden brown and slightly puffed.

    💡 プロのコツ: This step creates a lovely crust.