👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb pieces and brown them on all sides. Remove the lamb and set aside.

2. 2

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 6-8 minutes.

3. 3

   Stir in the minced garlic, turmeric powder, coriander powder, and cumin powder. Cook for 1 minute until fragrant.

4. 4

   Add the diced tomatoes to the pot and cook for about 5 minutes, stirring occasionally, until they start to break down.

5. 5

   Return the browned lamb to the pot. Pour in the water or lamb broth, ensuring the lamb is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.

6. 6

   Add the chopped carrots, cubed potatoes, and cooked chickpeas to the pot. Season with salt and black pepper. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.

7. 7

   Taste and adjust seasoning as needed. If the soup is too thin, you can simmer it uncovered for a few more minutes to thicken. If too thick, add a little more water or broth.

8. 8

   Ladle the shurwa into bowls and garnish with fresh chopped parsley before serving.