👨‍🍳 作り方

1. 1

   Toast cumin and coriander seeds in a dry pan over medium heat until fragrant, then grind them into a powder.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

3. 3

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

4. 4

   Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the ground cumin and coriander, turmeric, cinnamon stick, and bay leaf. Cook for 30 seconds, stirring constantly.

6. 6

   Return the lamb to the pot. Add the crushed tomatoes and lamb broth. Bring to a simmer.

7. 7

   Add the rinsed lentils to the pot. Season with salt and black pepper.

8. 8

   Cover the pot, reduce heat to low, and simmer for at least 1 hour 30 minutes, or until the lamb is very tender and the lentils are cooked through. Stir occasionally and add more broth or water if the stew becomes too thick.

9. 9

   Remove the cinnamon stick and bay leaf before serving. Adjust seasoning if needed.

10. 10

    Ladle the stew into bowls and garnish with fresh chopped cilantro.