👨‍🍳 作り方

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove browned lamb and set aside.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Pour in the crushed tomatoes and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.

7. 7

   Return the browned lamb to the pot. Add the beef or lamb broth, ensuring the lamb is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the lamb is tender.

8. 8

   Add the plantain chunks to the stew. Cover and continue to simmer for another 20-30 minutes, or until the plantains are tender and cooked through, and the sauce has thickened.

9. 9

   Taste and adjust seasoning with salt and pepper as needed. If the stew is too thick, add a little more broth or water. If too thin, simmer uncovered for a few minutes to reduce.

10. 10

    Serve hot, garnished with fresh cilantro. This stew is traditionally served with millet bread (kalo), rice, or matoke.