👨‍🍳 作り方

1. 1

   Pat the goat meat dry with paper towels. Season generously with salt and pepper.

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

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the goat meat in batches until well-browned on all sides. Remove the meat and set aside.

   💡 プロのコツ: Searing is essential for developing rich flavor and color.
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the smashed garlic cloves and cook for another minute until fragrant.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot as you sauté the onions.
4. 4

   Return the seared goat meat to the pot. Add the carrots, turnips, potatoes, dried thyme, and bay leaf.

   💡 プロのコツ: Adding the vegetables in stages ensures they cook evenly.
5. 5

   Pour in the water or broth, ensuring the meat and vegetables are mostly submerged. Bring the liquid to a boil, then reduce the heat to low, cover tightly, and simmer for at least 2 hours, or until the goat meat is very tender.

   💡 プロのコツ: Low and slow cooking is key to tenderizing tougher cuts of meat like goat.
6. 6

   Check the stew periodically and add more liquid if it becomes too dry. Season with additional salt and pepper to taste.

   💡 プロのコツ: The stew should be moist but not soupy.
7. 7

   Once the meat is fork-tender and the vegetables are soft, remove the bay leaf.

   💡 プロのコツ: Ensure all vegetables are cooked through before serving.
8. 8

   Serve hot, garnished with fresh chopped parsley. This stew is often enjoyed with a side of flatbread or simple boiled potatoes.

   💡 プロのコツ: The natural juices from the stew make an excellent sauce.