طرز تهیه‌ی دم گاو که طعمش شما را شگفت‌زده می‌کند

Ingredients

• 6 pieces Lamb Shoulder or Stew Meat (about 500 g total, cut into bite‑size cubes)
• 3 large Onion (cut into thin strips (julienne))
• 2 tablespoons Vegetable Oil (any neutral oil)
• 1 piece Cinnamon Stick (whole stick for aromatic flavor)
• 1 teaspoon Ground Black Pepper (freshly ground if possible)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Fresh Ginger (peeled and finely grated)
• 3 tablespoons Water (just enough to create steam, not a broth)
• 0.5 piece Lemon (fresh juice, added at the end)

Instructions

1. Prepare Ingredients

   Slice the onions into thin strips, cut the lamb into bite‑size cubes, peel and grate the ginger, and halve the lemon.

   Time: PT10M

2. Sauté Onions

   Heat 2 Tbsp oil in the pot over medium heat. Add the onion strips and sauté until they become translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Lamb and Spices

   Add the lamb pieces to the pot, stirring to coat with the onions. Toss in the cinnamon stick, ground black pepper, salt, grated ginger, and pour in 3 Tbsp water.

   Time: PT5M

   Temperature: Medium heat

4. Steam the Lamb

   Cover the pot with its lid, reduce the flame to the lowest setting, and let the lamb steam gently for 1 hour. Check that only a thin layer of steam‑condensed liquid remains.

   Time: PT1H

   Temperature: Low flame

5. Finish and Reduce

   After 1 hour, remove the lid. If excess liquid remains, simmer uncovered for 5 minutes to thicken slightly.

   Time: PT5M

   Temperature: Low to medium heat

6. Add Lemon and Serve

   Squeeze the juice of half a lemon over the lamb, give a quick stir, and serve hot with rice or flatbread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g