作法
- 風乾羊肉以冷水浸泡 60 分鐘軟化。瀝乾後切成 3 公分塊狀。
- 厚重鍋中加熱食用油。將洋蔥炒 6 分鐘。加入蒜、薑、薑黃、孜然與喀什米爾辣椒粉，拌炒 60 秒。
- 加入泡好的羊肉條，翻拌使其裹上香料。
- 倒入 2 公升水並加鹽。蓋上鍋蓋燉 90 分鐘—風乾肉會吸水回軟，並讓湯頭風味深邃。
- 加入韭蔥末與鷹嘴豆，再燉 15 分鐘—蔬菜應軟嫩。
- 離火後加入乾燥薄荷攪拌。撒上新鮮香菜裝飾。趁熱盛入深碗中搭配饢餅。這道菜是冬季料理；風乾肉的深度需要慢燉才能完全展現。
Common questions
Can 風乾羊肉湯（Landay Sherwa） be made ahead?
風乾羊肉湯（Landay Sherwa） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 120 minutes.
Is 風乾羊肉湯（Landay Sherwa） spicy?
風乾羊肉湯（Landay Sherwa） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 風乾羊肉湯（Landay Sherwa） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 風乾羊肉湯（Landay Sherwa） to make at home?
風乾羊肉湯（Landay Sherwa） sits at intermediate difficulty — total time about 180 minutes. The ingredients are not unusual but the timing requires attention.
Can 風乾羊肉湯（Landay Sherwa） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Landay 是阿富汗風乾羊肉—肉條以鹽與香料醃過後夏季陽光曝曬數週。這道菜提供冬季蛋白質來源，是普什圖與阿富汗的傳統，與相鄰的巴基斯坦普什圖社群共享。某些地區亦稱為 Landi。風乾過程能濃縮出近乎鹹香的肉風味，能為任何湯頭灌入深邃鮮味。海外阿富汗社群至今仍會製作 Landay；雖然冷藏設備減少了實用必要性，但文化傳統依舊延續。
