👨‍🍳 조리법

1. 1

   Place the lamb pieces in a large, heavy-bottomed pot or Dutch oven. Add enough cold water to generously cover the lamb by about 2 inches. Bring to a rolling boil over high heat.

   ⏱️ 5 minutes
2. 2

   Once boiling, you will see foam and impurities rise to the surface. Carefully skim this foam and discard it using a fine-mesh sieve or a large spoon. This step is crucial for a clean-tasting broth.

   ⏱️ 2 minutes
3. 3

   Add the finely chopped onions, minced garlic, and grated ginger to the pot. Stir gently to combine.

   ⏱️ 1 minute
4. 4

   Reduce the heat to low, cover the pot, and let the soup simmer gently. The liquid should be barely bubbling. Cook for 1 to 1.5 hours, or until the lamb is exceptionally tender and falling apart easily when prodded with a fork.

   ⏱️ 1 hour 15 minutes to 1 hour 30 minutes
5. 5

   In the last 5 minutes of cooking, stir in the freshly ground black pepper. This allows the pepper's aroma to remain vibrant.

   ⏱️ 5 minutes
6. 6

   Taste the broth and season generously with salt. Adjust seasoning as needed. The broth should be savory and well-balanced.

   ⏱️ 1 minute
7. 7

   Ladle the Kikil soup, ensuring each serving gets plenty of tender lamb, into bowls. Serve hot, traditionally accompanied by injera (Ethiopian sourdough flatbread) for dipping.