👨‍🍳 作り方

1. 1

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

2. 2

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

3. 3

   Stir in the diced tomatoes, cumin, coriander, turmeric, and cinnamon. Cook for 2-3 minutes, stirring occasionally, until the spices are fragrant and the tomatoes begin to break down.

4. 4

   Return the browned beef to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Season with salt and black pepper.

5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the beef is tender.

6. 6

   Add the chopped carrots, potatoes, and zucchini to the pot. Stir to combine. Cover and continue to simmer for another 30 minutes, or until the vegetables are tender.

7. 7

   Taste and adjust seasoning if necessary. If the stew is too thin, you can simmer it uncovered for a few minutes to thicken. If too thick, add a little more broth or water.

8. 8

   Serve hot, garnished with fresh chopped cilantro. This stew is traditionally served with rice or flatbread.