👨‍🍳 作り方

1. 1

   Season lamb cubes with salt, pepper, cumin, and coriander. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the lamb cubes in batches until well-seared on all sides. Remove lamb and set aside.

2. 2

   Add the chopped onions to the pot and sauté until softened and golden brown, about 8-10 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes and chili flakes (if using). Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down slightly.

4. 4

   Return the seared lamb to the pot. Add the baobab powder (or rehydrated pulp) and peanut butter. Stir well to combine. Add bouillon cubes (if using).

5. 5

   Pour in enough water or broth to just cover the lamb. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 1 hour and 30 minutes, or until the lamb is very tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
6. 6

   Add the chopped sweet pepper, sliced carrots, and okra to the stew. Stir gently. If the stew is too thick, add a little more water or broth. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the sauce has thickened.

   💡 プロのコツ: The okra will help thicken the sauce naturally.
7. 7

   Taste and adjust seasoning with salt and pepper as needed. The baobab should impart a pleasant tanginess.

8. 8

   Serve hot, traditionally accompanied by white rice, millet couscous (thieb guers), or fonio.

   💡 プロのコツ: Garnish with fresh cilantro or parsley if desired.