👨‍🍳 조리법

1. 1

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

   💡 전문가 팁: Drying the lamb helps it brown better.
2. 2

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

3. 3

   Sear the lamb cubes in batches until browned on all sides. Do not overcrowd the pot. Remove the lamb and set aside.

   💡 전문가 팁: Searing in batches ensures a good crust.
4. 4

   Add the chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.

5. 5

   Add the minced garlic and cook for another minute until fragrant.

6. 6

   Return the seared lamb to the pot. Pour in the broth, scraping up any browned bits from the bottom of the pot.

   💡 전문가 팁: These bits add great flavor.
7. 7

   Add the bay leaf. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the lamb is tender.

8. 8

   Add the cubed turnips to the pot. Continue to simmer, covered, for another 30 minutes, or until the turnips are tender.

   💡 전문가 팁: Turnips should be fork-tender but not mushy.
9. 9

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.

   💡 전문가 팁: Allow flavors to meld for a few minutes after seasoning.
10. 10

    Ladle the stew into bowls and garnish with fresh chopped dill or parsley.

    💡 전문가 팁: Fresh herbs add a bright contrast.