👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.

2. 2

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

3. 3

   Add minced garlic and grated ginger, and cook for 1 minute until fragrant.

4. 4

   Stir in cumin and coriander, and cook for another 30 seconds.

5. 5

   Return the browned beef to the pot. Add the diced tomatoes and beef broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the beef is tender.

6. 6

   In a separate bowl, whisk the sorghum or millet flour with about 1 cup of water until smooth, ensuring there are no lumps. This will be used as a thickener.

   💡 プロのコツ: The consistency should be like a thin batter.
7. 7

   If using okra and greens, add them to the stew during the last 20 minutes of cooking.

8. 8

   Gradually whisk the flour mixture into the simmering stew. Stir continuously until the stew thickens to your desired consistency. Cook for another 10-15 minutes, stirring occasionally, to ensure the flour is cooked through.

9. 9

   Season the kudra with salt and black pepper to taste. Serve hot.

   💡 プロのコツ: Kudra is traditionally served with a side of Kisra or eaten on its own.