👨‍🍳 作り方

1. 1

   Season the lamb cubes generously with salt and black pepper.

2. 2

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

3. 3

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 7-10 minutes.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

6. 6

   Pour in the canned tomatoes and chicken broth. Scrape the bottom of the pot to loosen any browned bits.

7. 7

   Return the browned lamb to the pot. Add the chopped carrots, sweet potatoes, and dried apricots. Bring the stew to a boil.

8. 8

   Reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the lamb is very tender.

9. 9

   Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to thicken.

10. 10

    Prepare the couscous according to package directions. Serve the lamb stew hot over the prepared couscous, garnished with fresh parsley.