👨‍🍳 作り方

1. 1

   Wash the lamb thoroughly under cold running water. If the lamb is very salty, you may need to boil it in water for about 10 minutes, then drain and rinse again to remove excess salt.

   💡 プロのコツ: This step is crucial for removing excess saltiness if using salted lamb.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

4. 4

   Stir in the masala curry powder, cumin powder, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Add the lamb cubes to the pot and brown them on all sides.

   💡 プロのコツ: Browning the lamb adds depth of flavor.
6. 6

   Add the chopped hot pepper, stock cubes, and water. Stir well, scraping any browned bits from the bottom of the pot.

   💡 プロのコツ: Adjust the amount of hot pepper based on your spice preference.
7. 7

   Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1 hour and 15 minutes, or until the lamb is very tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. Add more water if the curry becomes too dry.
8. 8

   Season with salt to taste. If the sauce is too thin, you can simmer uncovered for the last 10-15 minutes to reduce it.

9. 9

   Serve hot, typically with rice, roti, or other accompaniments.

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