👨‍🍳 作り方

1. 1

   Toast cumin and coriander seeds in a dry pan over medium heat until fragrant, then grind them.

   💡 プロのコツ: Be careful not to burn the seeds.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

3. 3

   Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in diced carrots and tomatoes, cooking for 5 minutes until slightly softened. Add tomato paste and cook for 1-2 minutes, stirring constantly.

5. 5

   Return the lamb to the pot. Add the rinsed rice, ground cumin and coriander, turmeric, cinnamon stick, bay leaf, salt, and pepper. Stir to combine.

   💡 プロのコツ: Ensure the rice is evenly coated with the spices and aromatics.
6. 6

   Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during cooking to maintain steam.
7. 7

   Let the pilaf rest, covered, for 10 minutes off the heat before fluffing with a fork. Garnish with fresh cilantro before serving.