👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds, cinnamon stick, and cardamom pods. Sauté for about 30 seconds until fragrant.

   💡 プロのコツ: Be careful not to burn the spices.
2. 2

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

   ⏱️ 7 minutes
3. 3

   Add the minced garlic and grated ginger, sauté for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add the cubed lamb or beef and brown on all sides.

   💡 プロのコツ: Ensure all sides are seared for better flavor.
5. 5

   Stir in the coriander powder and turmeric powder. Cook for 1 minute, stirring constantly.

   ⏱️ 1 minute
6. 6

   Add the diced tomatoes, carrots, and potatoes. Stir well to combine.

7. 7

   Pour in the water or broth. Season with salt and black pepper to taste. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until the meat and vegetables are tender.

   ⏱️ 40 minutes

   💡 プロのコツ: Adjust liquid if stew becomes too thick.
8. 8

   While the stew simmers, prepare the Malawax batter. In a bowl, combine flour, yeast, sugar, and salt. Gradually add warm water, whisking until you have a smooth, thin batter, similar to crepe batter.

9. 9

   Let the batter rest for about 15-20 minutes.

   ⏱️ 20 minutes
10. 10

    Heat a lightly oiled or buttered non-stick skillet or griddle over medium heat. Pour a ladleful of batter onto the hot surface, spreading it thinly in a circular motion.

    💡 プロのコツ: Use a non-stick pan for best results.
11. 11

    Cook for 1-2 minutes until the edges start to lift and the surface looks set. Flip and cook for another minute until golden brown.

    ⏱️ 3 minutes

    💡 プロのコツ: Malawax cooks quickly.
12. 12

    Repeat with the remaining batter, stacking the cooked Malawax.

13. 13

    Serve the hot Iskudar stew with the freshly made Malawax.

    💡 プロのコツ: Drizzle a little ghee over the Malawax before serving for extra flavor.