👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb pieces on all sides. Remove lamb and set aside.

   ⏱️ 10-15 minutes
2. 2

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 6-8 minutes
3. 3

   Return the lamb to the pot. Pour in the beef broth and water. Add the bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

   ⏱️ 1 hour
4. 4

   Add the potatoes, squash, corn, carrots, and celery to the pot. Ensure the vegetables are mostly submerged. If needed, add a little more water or broth.

   💡 プロのコツ: Add denser vegetables like potatoes and carrots first.
5. 5

   Cover and continue to simmer for another 30-40 minutes, or until the lamb is tender and the vegetables are cooked through.

   ⏱️ 30-40 minutes
6. 6

   Stir in the fresh cilantro and parsley just before serving. Adjust seasoning with salt and pepper if necessary.

   💡 プロのコツ: Adding fresh herbs at the end preserves their vibrant flavor and color.