👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F).

2. 2

   In a large oven-safe pot or casserole dish, heat olive oil over medium-high heat. Add lamb cubes and sear on all sides until browned. Remove lamb and set aside.

   💡 プロのコツ: Searing the lamb in batches ensures a good crust.
3. 3

   In the same pot, add sliced onions and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: Don't burn the garlic.
4. 4

   Add the chopped eggplants, bell peppers, and zucchini to the pot. Cook for about 5-7 minutes, stirring occasionally, until vegetables begin to soften.

   💡 プロのコツ: You can lightly salt and drain the eggplant beforehand to reduce bitterness, if desired.
5. 5

   Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes, lamb broth, oregano, rosemary, salt, and pepper. Bring the mixture to a simmer.

   💡 プロのコツ: Using lamb broth will enhance the lamb flavor, but vegetable broth is also suitable.
6. 6

   Return the seared lamb to the pot. Stir everything together. Cover the pot tightly with a lid or aluminum foil.

   💡 プロのコツ: Ensure the lid or foil creates a good seal to trap moisture.
7. 7

   Bake in the preheated oven for 1 hour and 15 minutes, or until the lamb is tender and the vegetables are cooked through. If the sauce seems too thin, you can remove the lid for the last 15 minutes of baking to allow it to reduce.

   💡 プロのコツ: Check the lamb for tenderness; cooking time may vary based on the cut of lamb.
8. 8

   Serve hot, garnished with fresh parsley if desired. This dish is often served with crusty bread or rice.