👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (325°F).

   💡 プロのコツ: Ensures even cooking for the lamb.
2. 2

   Season the lamb cubes generously with salt and pepper.

   💡 プロのコツ: Don't be shy with the seasoning.
3. 3

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

   💡 プロのコツ: Browning adds depth of flavor.
4. 4

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

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
5. 5

   Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.

   💡 プロのコツ: Be careful not to burn the garlic.
6. 6

   Add the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Stir well and cook for another minute.

   💡 プロのコツ: Toasting the spices releases their aroma.
7. 7

   Return the browned lamb to the pot. Add the halved dried apricots, chicken or lamb broth, and honey. Stir to combine.

8. 8

   Bring the mixture to a simmer, then cover the pot tightly with a lid.

   💡 プロのコツ: A tight-fitting lid is crucial for slow cooking.
9. 9

   Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the lamb is very tender.

   💡 プロのコツ: Check periodically and add a little more broth if it looks dry.
10. 10

    Once cooked, remove the pot from the oven. Taste and adjust seasoning with salt and pepper if needed.

    💡 プロのコツ: The sauce should be rich and slightly thickened.
11. 11

    Serve the lamb tagine hot, garnished with toasted blanched almonds and fresh chopped cilantro or parsley.

    💡 プロのコツ: Delicious served with couscous or crusty bread.