👨‍🍳 作り方

1. 1

   Prepare the lamb stew: In a large pot or Dutch oven, heat 3 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the lamb stew meat and brown it on all sides. Stir in 2 tsp cumin, 2 tsp black pepper, a pinch of cayenne pepper (if using), and 1 tsp salt. Add 1.5 cups of water, bring to a simmer, cover, and cook over low heat for about 1.5 hours, or until the lamb is tender and the sauce has thickened.

2. 2

   Prepare the rice: While the stew is simmering, wash 2 cups of basmati rice until the water runs clear. Soak the rice in water for at least 30 minutes. Drain the rice well. In a separate large skillet or pot, heat 2 tbsp of vegetable oil over high heat. Add the drained rice and sauté for a few minutes until lightly browned and fragrant. Add 6 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and steam for 30 minutes, or until the water is absorbed and the rice is tender.

3. 3

   Finish the stew: With about 10 minutes left on the stew's cooking time, remove any bones from the lamb (if using bone-in meat). Add the spinach and chopped cilantro to the pot. Stir well and continue to simmer, covered, for about 10 minutes, or until the spinach has wilted.

4. 4

   Serve: Fluff the cooked rice with a fork. Serve the sabzi (spinach stew) over the steamed basmati rice. Spoon any remaining juices from the stew over the top.