👨‍🍳 作り方

1. 1

   Season the lamb chunks generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb and set aside.

2. 2

   Add the white parts of the spring onions to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   In a small bowl, whisk together the water, flour, and tomato paste until smooth. Pour this mixture into the pot with the onions and garlic. Stir well to combine.

4. 4

   Return the seared lamb to the pot. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for about 1 hour to 1 hour 15 minutes, or until the lamb is tender.

5. 5

   Stir in most of the chopped fresh dill and the green parts of the spring onions. Cook for another 5-10 minutes until the dill has wilted and the flavors have melded.

6. 6

   Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with the remaining fresh dill.