👨‍🍳 作り方

1. 1

   In a skillet, heat 1 tbsp of oil over medium-high heat. Brown the ground meat, breaking it up with a spoon. Add the chopped onion and cook until softened, about 5 minutes. Stir in half the minced garlic, allspice, salt, and pepper. Cook for another minute until fragrant. Remove from heat and set aside.

2. 2

   In a separate pot, heat the remaining 1 tbsp of oil over medium heat. Add the zucchini rounds and sauté for about 5-7 minutes until lightly golden. Add the remaining minced garlic and cook for 1 minute more.

3. 3

   In a bowl, whisk together the yogurt and cornstarch (or flour) until smooth. Gradually add about 1 cup of water to the yogurt mixture, whisking constantly to thin it out.

4. 4

   Pour the thinned yogurt mixture into the pot with the zucchini. Bring to a gentle simmer over medium-low heat, stirring constantly, until the sauce thickens. Be careful not to boil vigorously, as the yogurt can curdle.

5. 5

   Gently stir in the cooked meat mixture into the yogurt sauce with the zucchini. Simmer for another 10-15 minutes, allowing the flavors to meld.

6. 6

   Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh mint if desired. This dish is traditionally served with rice.