👨‍🍳 作り方

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.

   💡 プロのコツ: Drying the meat ensures a better sear.
2. 2

   Heat oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides. Remove lamb from the pot and set aside.

3. 3

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

4. 4

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

5. 5

   Return the seared lamb to the pot. Add the pearl barley, lamb or beef broth, water, bay leaves, and thyme sprigs.

   💡 プロのコツ: Rinse the barley before adding it to the stew.
6. 6

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the lamb is very tender and the barley is cooked through.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Remove the bay leaves and thyme sprigs. Season with additional salt and pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning before serving.
8. 8

   Serve hot, garnished with fresh herbs if desired.

   💡 プロのコツ: This stew is even better the next day.