👨‍🍳 조리법

1. 1

   Pat the lamb cubes dry and season 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 cubes in batches until golden brown on all sides. Remove the lamb and set aside.

3. 3

   Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

4. 4

   Return the browned lamb to the pot. Add about 2 cups of water or lamb broth, enough to partially cover the meat. Add half of the chopped tarragon.

5. 5

   Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender. Add more liquid if needed during cooking.

6. 6

   Once the lamb is tender, stir in the sour plum sauce (tkemali) and the remaining chopped tarragon, cilantro, and parsley. Simmer for another 10-15 minutes to allow the flavors to meld.

7. 7

   Taste and adjust seasoning with salt and pepper if necessary. The tkemali provides a distinct sourness, so add more to taste if desired.