👨‍🍳 作り方

1. 1

   Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb pieces on all sides until browned.

2. 2

   Remove lamb from the pot and set aside. Add chopped onions to the pot and sauté until softened and translucent.

3. 3

   Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and paprika, cooking for 1-2 minutes to deepen the flavors.

5. 5

   Return the seared lamb to the pot. Add diced tomatoes, chopped carrots, celery, beef or lamb broth, marjoram, and bay leaf.

6. 6

   Season with salt and pepper. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the lamb is tender.

7. 7

   Add the cubed potatoes to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the potatoes are tender and the stew has thickened.

8. 8

   Remove the bay leaf before serving. Adjust seasoning if necessary.

   💡 プロのコツ: Taste and add more salt or pepper as needed.
9. 9

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

   💡 プロのコツ: Serve hot with crusty bread for dipping.