👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F).

   💡 プロのコツ: Ensures even cooking for the slow-braise.
2. 2

   Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

3. 3

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

4. 4

   Stir in minced garlic, paprika, savory, and mint. Cook for 1 minute until fragrant.

5. 5

   Return the lamb to the pot. Add chopped tomatoes, sliced carrots, dry white wine, and broth. Stir to combine.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
6. 6

   Add the bay leaf, salt, and pepper. Bring the mixture to a simmer.

   💡 プロのコツ: Season generously, as flavors will meld during cooking.
7. 7

   Cover the pot tightly and transfer to the preheated oven. Bake for 2 to 2.5 hours, or until the lamb is very tender.

   💡 プロのコツ: Check occasionally and add more broth if it seems too dry.
8. 8

   Remove the bay leaf before serving. Garnish with fresh parsley.

   💡 プロのコツ: Serve hot with crusty bread or rice.