👨‍🍳 作り方

1. 1

   Season the lamb meat with salt and pepper. Heat the cooking oil in a large pot or Dutch oven over medium-high heat. In batches, brown the lamb on all sides. Remove the lamb from the pot and set aside.

2. 2

   Lower the heat to medium-low. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.

3. 3

   Add the crushed garlic and minced ginger to the pot and cook for 1 minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes. Sprinkle in the curry powder, ground coriander, cumin, and beef bouillon powder (if using). Stir well to combine.

5. 5

   Pour in the beef stock and water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

   💡 プロのコツ: Using stock adds more depth of flavor than water alone.
6. 6

   Return the browned lamb to the pot. Add the quartered potatoes. Bring back to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Uncover and simmer for another 15-20 minutes to allow the sauce to thicken. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve hot.