👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the goat meat and sear on all sides until browned. Remove the meat and set aside.

   ⏱️ 10 minutes
2. 2

   Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 6 minutes
3. 3

   Stir in the tomato paste, cumin, coriander, and black pepper. Cook for 1-2 minutes until fragrant.

   ⏱️ 2 minutes
4. 4

   Return the seared goat meat to the pot. Add the water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the meat is tender.

   ⏱️ 1 hour
5. 5

   In a separate bowl, whisk the plain yogurt until smooth. Gradually temper the yogurt by adding a ladleful of the hot stew liquid while whisking constantly. This prevents the yogurt from curdling.

   💡 プロのコツ: Tempering the yogurt is crucial for a smooth, creamy sauce.
6. 6

   Slowly pour the tempered yogurt mixture back into the pot with the stew, stirring constantly. Simmer gently for another 15-20 minutes, uncovered, allowing the sauce to thicken slightly.

   ⏱️ 20 minutes
7. 7

   Taste and adjust seasoning with salt if needed. Garnish with fresh cilantro before serving.

   💡 プロのコツ: Serve hot with rice, sabaayad, or other Somali flatbreads.